Warren Elwin's skewers are a party on a stick. Soak wooden skewers in water for a while before using to prevent them burning on the barbecue. Makes 15-30 skewers.
Ingredients
| 1 tsp | Capers |
| 3 | Anchovies |
| 1 | Pickled jalapeno chillies, use more if desired |
| 1 clove | Garlic, use a large clove |
| ½ | Lemons, freshly zested and juiced, plus a squeeze to serve |
| 1 handful | Fresh mint |
| 1 handful | Fresh coriander |
| 1 serving | Olive oil |
| 500 g | Lamb steaks (Main) |
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Directions
- For the marinade, in the food processor blitz capers, anchovies, pickled jalapenos, garlic, lemon juice, mint and coriander. Add enough olive oil to form a smooth paste. Season with fresh pepper.
- To marinate, cut lamb steaks into bite-sized pieces, toss through the marinade and leave to tenderise overnight (or up to 2 days).
- Skewer 3-5 pieces of lamb per skewer and cook over a hot barbecue, turning when coloured. Season with a squeeze of lemon to serve.