Barbeque Lamb Kebabs with Paprika Potatoes

posted on 20th July 2010.

Serves

Ingredients

2 x 8oz Lamb leg steaks (Dice)
1 x Pureety Hickory Barbeque sachet
1 x Green pepper (Cut into large dice)
1 x Red onion (Cut into wedges)
350gm x New potatoes
2tbsp x Smoked paprika
100ml x Crème fraiche
2 x Wooden skewers

Preparation

Firstly pre-heat a grill to its highest setting.
Then prepare the kebabs by placing a piece of lamb onto a skewer followed by a piece of green pepper followed by a piece of red onion.
Repeat this for both skewers until they are both full of peppers, onion and lamb.
Next place the kebabs onto a grill tray and cover each kebab with the contents of the Pureety Hickory Barbeque sachet.

Cooking Method

To cook the dish, firstly heat a saucepan of water over a high heat until it reached a boil.
Then add the new potatoes and return to the boil and then lower the heat down to a simmer.
Cook the potatoes for about 15-20 minutes until they are cooked and no resistance is felt when stabbed with a knife.
Towards the end of the cooking of the potatoes, place the kebabs under the grill and cook for 8-10 minutes turning occasionally.
When the potatoes are cooked slice then in half and cover with smoked paprika and place then into the middle of 2 serving plates.
Then top with the grilled kebabs and finish the dish by offering a bowl of crème fraiche on the side.

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