4-ingredient-lamb skewers arranged on a baking tray lined with baking paper. A white bowl with blue rim sits to the right full of fresh slaw. Lime wedged and corriander have been arranged on the baking tray and gluten-free tortillas sit just at the top right hand side of image.
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Four ingredients (plus pantry staples oil and pepper) are all it takes to whip up Joana McMillan’s Tamari Lamb Skewers. Buy some ready-shredded vegies, make a yoghurt-based dressing and add some warm gluten-free tortillas and lime wedges for a quick and easy meal.

4-ingredient-lamb skewers arranged on a baking tray lined with baking paper. A white bowl with blue rim sits to the right full of fresh slaw. Lime wedged and corriander have been arranged on the baking tray and gluten-free tortillas sit just at the top right hand side of image.

4-Ingredient Tamari Lamb Skewers

Recipe by Dr Joanna McMillan with Melissa Clark. Photography by Alan Benson
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 15 minutes
Course Dinner, Lunch, Main Course
Servings 4

Ingredients
 

  • 400 g lamb backstraps
  • 50 ml red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tamari
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground black pepper

YOGHURT DRESSING

  • 1 cup Greek-style yoghurt
  • grated zest and juice of ½ lime
  • 1 tablespoon coriander leaves chopped

Instructions
 

  • Soak eight bamboo skewers in water for 10 minutes. Cut the lamb backstraps into 3cm cubes and thread onto the skewers. Place the lamb skewers in a glass dish.
  • Combine the remaining ingredients. Pour the marinade over the lamb and leave to marinate for at least 15 minutes.
  • Heat a barbecue hotplate or chargrill pan to medium. Cook the skewers, turning regularly, for about 10 minutes or until they are done to your liking.
  • To make the yoghurt dressing, combine the yoghurt, lime zest, lime juice and chopped coriander. Season with freshly ground black pepper.

Notes

Tip Avoid cooking meat on a very high heat as this burns the outside of the meat and can produce potentially carcinogenic compounds. The risk is greatly reduced by using marinades and turning down the heat to gently cook the meat.
Nutrition information is per serve (2 skewers) without accompaniments.
Cover of The Feel Good Family Food Plan cookbook displaying different meals from the book including noodle bowl, avo toast and a lunchbox.
Images and text from The Feel-Good Family Food Plan by Dr Joanna McMillan with Melissa Clark, photography by Alan Benson. Murdoch Books RRP $35.00.

Nutrition

Protein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gFiber: 1g
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