These sweet, paprika-spiked skewers come from the Portuguese island of Madeira.
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, halved, thinly sliced
- 1 tablespoon sweet paprika
- 3 garlic cloves, crushed
- 1 long fresh red chilli, finely chopped
- 125ml (1/2 cup) madeira fortified wine (see note)
- 1kg lean lamb leg steaks, cut into 4cm pieces
- 2 tablespoons chopped fresh continental parsley
- 16 dried bay leaves
- 1 teaspoon sea salt
- Mixed salad leaves, to serve
Method
- Step 1Heat oil in a frying pan over medium-low heat. Cook onion, stirring, for 10 minutes or until golden. Add paprika, garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Add madeira and cook, stirring to dislodge any bits that have cooked onto the base, for 1 minute or until the mixture reduces slightly. Set aside to cool completely.
- Step 2Process the onion mixture in a food processor until smooth. Transfer to a bowl. Add the lamb, parsley, bay leaves and salt and stir until well combined. Cover and place in the fridge for 4 hours to marinate.
- Step 3Preheat a barbecue grill or chargrill on medium. Thread the lamb and bay leaves onto skewers. Cook on grill for 10-12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
188 kj
Energy
2g
Fat Total
1g
Saturated Fat
5g
Protein
16mg
Cholesterol
67.82mg
Sodium
All nutrition values are per serve
Notes
Madeira fortified wine is available at Dan Murphy’s.
Cook’s tips: You’ll need 8 skewers for this recipe. If using bamboo, soak them in cold water for about 20 minutes first to stop them burning on the grill. If you have a bay tree in your backyard, use bay leaf sprigs as skewers for extra flavour and aroma.
Allow 4 hours marinating time.
- Author: Jody Vassallo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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