Mushroom and Lamb Skewers with Chimichurri Sauce

Mushroom and Lamb Skewers with Chimichurri Sauce


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


  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. 

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