These colourful, delectable skewers make summer grilling fare full of Mediterranean flavour. Cooking the tender Ontario lamb right on the rosemary branch creates a striking presentation and a flavourful impact.
1 lb (500 g) Ontario lamb loin, trimmed and cut into bite-sized pieces
1/4 cup (50 mL) olive oil, divided
1 tbsp (15 mL) balsamic vinegar
1 tsp (2 mL) each, salt and fresh cracked pepper, divided
1 tsp (5 mL) chopped fresh rosemary
4 smashed dry-cured olives
20 fresh rosemary branches
20 cherry tomatoes
2 medium zucchini, cut into ribbons
20 mini cocktail bocconcini
1 tsp (5 mL) lemon zest
1/2 tsp (2 mL) ground cumin
In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour or up to one day.
Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top third of each branch intact. Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch following the tomato. Add a piece of lamb and arrange in a single layer on a tray.
Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper. Drizzle over skewers, turning to coat. Grill on preheated barbecue, turning once, until lamb is medium-rare and cheese is melted, about 3 minutes per side.
Makes 20 pieces.
Per serving: 95 calories, 7.3 g protein, 1.9 g carbohydrate, .5 g dietary fibre, 162 mg sodium, 6.6 g total fat, .5 gm polyunsaturated fatty acids, 2.3 gm saturated fatty acids, 23 mg cholesterol