How to make it

  • Thread lamb and capsicum alternately onto skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.
  • Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  • Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through.
  • Allow to cool slightly. Cut potatoes into 1cm-thick slices.
  • Preheat barbecue grill and plate on medium-high heat.
  • Spray skewers with oil.
  • Grill for 3 to 4 minutes each side for medium or until cooked to your liking.
  • Spray potato slices with oil.
  • Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.
  • Divide salad between plates. Top with skewers.
  • Serve with potato and yoghurt.

Reviews & Comments 2

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    " It was excellent "
    juliecake ate it and said...
    Incredible, love lamb but never barbecued it before. Will be making this very soon. Thanks!
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    " It was excellent "
    kidaria ate it and said...
    I have a similar recipe too. Love to try yours!
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