Lamb Skewers With Chimichurri Sauce

Ingredients

For the skewers

• 6 medium sized closed-cup mushrooms
• 150g lamb neck fillet, cut into chunks
• 1/2 red onion, cut into 4 wedges
• 1 tsp rosemary, fresh, chopped
• 1 lemon, zest
• ½ tsp paprika
• ½ chilli flakes
• 1 tbsp olive oil

For the Chimichurri

• 2 garlic cloves, minced
• 1 shallot, finely chopped
• ½-1 red chilli, deseeded and finely chopped (depending on how spicy you like it)
• 10g coriander
• 10g parsley
• 5g oregano
• 2-3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and milled pepper

To serve

• Tortilla wraps, griddled
• Red cabbage, shredded

Method

1. In a large bowl mix the olive oil, paprika, rosemary and lemon zest. Add the mushrooms, lamb and red onion and mix well. Season with a little salt and milled pepper.
2. Thread onto a skewer and place on a grill tray. Pre-heat your grill and cook the skewers for about 10-15 minutes turning every so often.
3. Whilst the skewers are cooking make the chimichurri by simply placing the Ingredients into a food processor and blend until smooth.
4. Grill or griddle some tortilla wraps to crisp a little, serve along side the skewers with the chimichurri sauce, lemon wedges (use the ones you have zested) and shredded red cabbage.