Lamb Mince Skewers with Cucumber Salsa

Lamb Mince Skewers with Cucumber Salsa

Planning and preparing your weekly meal prep can be tiring and even the most delicious meal can get boring by day three or four. So what if you could take one cut of meat and use it for several different and exciting meals throughout the week?

Enter lamb mince – the tasty, versatile and easy to cook solution that will help you mix up your summer repertoire. Helping you save time and money, these recipes will add flavour and variety to your previously stale routine.

Whether you are cooking for two with a lamb mince and eggplant san choy bau, entertaining guests with a Greek lamb mince nachos to share, or enjoying fresh summer ingredients with a tasty Vietnamese style lamb mince salad for the family, these recipes will have you covered every day of the week.

Visit Australian Lamb for more recipe inspiration.

The Skewers You Need To Get Stuck Into: Lamb Mince Skewers with Cucumber Salsa

These delicious delights are anything but ob-skewer

Serves: 4
Preparation: 40 minutes
Cooking: 20 minutes

500g lamb mince
2 garlic cloves, finely grated
1 onion, grated
1/4 bunch coriander, chopped
1 tsp cumin
1 tsp chilli flakes
1 tbsp Moroccan spice mix
Salt and pepper
Olive oil to brush
2 tsp olive oil (for frying)
1 lemon, cut in wedges (to serve)

Dipping sauce
1 large Lebanese cucumber, peeled and diced with seeds removed
200ml Greek yoghurt
1 tsp cumin
1 tbsp chopped mint
1 tsp honey

Combine the mince, spices, herbs, onion and garlic in a large bowl and place in the fridge for 30 minutes to marinate.
Pack a small amount of meat around each skewer, around 60g per stick.
Brush the skewers with olive oil and cook them in a hot frypan with olive oil until brown and crisp.
For the dipping sauce, combine the cucumber, yoghurt, cumin, mint and honey. Season with salt and pepper and serve.

The best way to combine the mince is using your hands! Make sure to wet them first to avoid the mixture sticking.
Skewers can be served with flat breads and a variety of dipping sauces.
If you're using wooden skewers, soak them in water for 15 minutes before cooking to avoid burning them. Metal skewers are also a good alternative.