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30 minutes
Paprika lamb kebabs with twice-cooked chips
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Paprika lamb kebabs with twice-cooked chips
6
Easy
20 minutes, plus 30 minutes’ chilling time
30 minutesIngredients
-
For the lamb:
- 1 kg Woolworths leg of lamb cubes
- 2 t paprika
- 1 T mixed dried herbs
- Sea salt and freshly ground black pepper, to taste
- 3 T extra virgin olive oil For the chips:
- 800 g Woolworths Nicola potato chips
- Sunflower oil, for deep-frying
- 1 t paprika
- Sea salt and freshly ground black pepper, to taste
- 1 T white vinegar For the mint sauce, blend:
- 10 g mint leaves, chopped
- 10 g fresh coriander, chopped
- 1 clove garlic, minced
- 1 T honey
- 1 T white vinegar
- 2 T extra virgin olive oil
- Microherbs, to garnish
Method
Mix the lamb with the paprika, mixed herbs and seasoning. Drizzle with the olive oil.
Thread the lamb onto skewers, then chill for 30 minutes.
To make the chips, place them on kitchen paper to dry. Heat the oil in a saucepan over a medium- low heat. Cook the chips in batches for 4 minutes, then drain on kitchen paper and cool.
When all the chips are cool, increase the heat to medium high, return the chips to the hot oil and fry until cooked through. Season with paprika, salt, pepper and vinegar.
Heat a pan over a medium heat and cook the lamb skewers for 10 minutes, or until well browned.
Garnish with microherbs and serve with the chips and mint sauce.
Cook's note: This mint dipping sauce pulls the whole dish together.