Grilled lamb skewers
These lamb skewers were traditionally eaten by Italian shepherds while they tended their sheep
Preparation time: 5 minutes
Cooking time: 5 minutes
Makes: 8 skewers
500g boneless lamb shoulder, cut into cubes
Good-quality extra-virgin olive oil
Sea salt flakes
Crusty bread, to serve
1 If using bamboo skewers, soak them in cold water for 30 minutes to prevent them burning. Preheat a barbecue or grill (broiler) to high.
2 Thread the diced lamb on to the skewers, sprinkle over plenty of pepper and a splash of olive oil, then place on the barbecue or grill and cook, turning frequently, for about 5 minutes or until just cooked through.
Sprinkle with sea salt and chilli flakes and drizzle over a little olive oil. Serve with crusty bread on the side. Paired with a salad, this makes a lovely light meal.
Recipe and image courtesy of Italy’s Bars and Hidden Laneways by Paola Baccia published by Smith Street Books.