BBQ Scotch Lamb Spikes
Scotch Lamb rump or leg steaks, or Scotch Beef rump steaks
- Take 225 g (8 oz) lean lamb or beef steaks as above and cut into cubes. Thread three pieces of meat on to the end of each long wooden skewer (pre-soaked in water to prevent burning). If you have time the lamb & beef cubes can be marinated in a little olive oil and a pinch of chilli powder and the pork a little olive oil and orange juice.
- Brush with a little olive oil and place spikes (skewers) on a hot preheated BBQ or under a preheated grill and cook for 8 – 10 minutes.
- Using separate skewers, thread 4 – 5 cherry tomatoes – these skewers won’t need a lot of cooking just a quick flash!
Eat with large crunchy salad and large spoonfuls of this tasty mojo:
Green Pepper and Chilli Mojo – Into a bowl put 1 green pepper and 1 green chilli, deseeded and very finely chopped, 30ml (2tbsp) fresh coriander, chopped, 5ml (1tsp) olive oil, 10ml (2tsp) sweet chilli sauce, 0.5tsp lime juice.