Try something new on the barbecue this weekend – although it might seem like a bit of hassle buying a boned lamb leg and then cutting it into chunks, it doesn’t take long to do and it’s well worth the extra little bit of effort you put in. The lamb leg gives you meat that’s really tender and juicy when stuck on a grill, so it’s definitely the best part to use for this recipe.
Chimichurri is a green marinade that originates from Argentina and it’s both really zesty and has a bit of a kick which makes it a really light and refreshing change from other marinades. It goes just as well with beef and chicken as it does with lamb, so you can make this recipe with a wide range of meats.
How to make Chipotle Lamb Kebabs With Chimichurri
- 1kg boned leg of lamb, cut into chunks
- 100g jar chipotle paste
- 3tbsp yogurt
- Lemon wedges, to serve
- For the chimichurri
- 120ml red wine vinegar
- 1tsp sea salt
- 3-4 garlic cloves, crushed
- 1 shallot, finely chopped
- 1 red chilli, finely chopped
- 2tbsp fresh oregano, finely chopped
- 100g fresh coriander, very finely chopped
- 50g fresh flat-leaf parsley, very finely chopped
- 175ml extra-virgin olive oil
- You will need
- 6 metal skewers
Mix the lamb with the chipotle and yogurt, pop into a ziplock bag and leave to marinate in the fridge for at least 1 hour. Then thread the lamb onto skewers. Heat the barbecue or grill.
For the chimichurri, simply mix all the ingredients together, cover and set aside until the lamb is cooked. Grill the lamb until cooked to your liking, about 10-15 minutes. Serve on a platter with the chimichurri sauce spooned over and the lemon wedges on the side.