Early evening barbecues on the deck...that's what Summer in Brisbane is all about! This week, to celebrate the upcoming Australia Day, I'll be bringing you Barbecue Week on the blog!
All my favourite recipes for those relaxing afternoons, catching the breeze, husband armed with tongs, kids playing in the dusk light - perfection!
To kick it off, I'm sharing a delicious recipe we enjoyed on the weekend. I've previously talked about my affection for kebabs (like these or these) and how the kids love eating food off sticks! I took a bit of a shortcut with this one and used a McCormick Marinade in a Bag - it was so easy and such a delicious flavour! I really enjoy lamb, but don't have it often - mainly because of the price - but this was a perfect way to appreciate it.
Low calorie, low carb and maximum flavour - this is one barbecue winner!
Ingredients (serves 4)
500g lamb, diced
1 McCormick's Marinade in a Bag
1 zucchini
1/2 punnet cherry tomatoes
1/2 red capsicum
grilled corn cobs, to serve
Method
Open marinade bag and put lamb in. Leave in fridge for 30 minutes, or up to 24 hours.
Soak 12 bamboo skewers in water for about 20 minutes (this prevents them from burning).
Chop vegetables. Thread onto skewers along with lamb.
Cook on a barbecue over medium heat until cooked through. Serve with corn cobs, grilled on the barbecue.
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