Jade's BBQ Lamb Steak Skewers with Smoky Paprika Butter and Charred Corn Salsa
Tender lamb skewers grilled over flame, finished with rich paprika butter and served with a vibrant corn and herb salsa with red onion and peppers. A colourful, flavour-packed dish perfect for sharing.
Recipe courtesy of Jade Greenhalgh, @jadesbites
prep time
25 mins
cook time
20 minutes
serves
4 people
Ingredients
For the lamb skewers:
- 450g boneless lamb leg steaks, fat trimmed and cut into 2-3cm chunks
- 1 teaspoon smoked paprika
- 2 garlic cloves, peeled and finely grated (or minced)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 2 tablespoons oil
- Salt and pepper
- 1 red pepper, deseeded and cut into chunks
- 1 orange pepper, deseeded and cut into chunks
- 1 small red onion, peeled and cut into wedges
For the smoky paprika butter:
- 50g unsalted butter, softened
- ½ teaspoon smoked paprika
- 1 small garlic clove, peeled and grated (or minced)
For the charred corn salsa:
- 2 whole corn on the cob
- ½ red onion or a few spring onions, finely diced or chopped
- 1 red pepper, deseeded and finely diced
- 1 orange pepper, deseeded and finely diced
- Handful of fresh coriander and/or parsley, finely chopped
- Juice of ½ lime
- Drizzle of oil
Method
- Soak the wooden skewers in cold water and set aside.
- To marinate the lamb, in a bowl mix the lamb chunks with smoked paprika, garlic, thyme, oil, salt and pepper. Cover and leave to marinate for at least 10-15 minutes, or if time allows, up to 2 hours in the fridge.
- To make the paprika butter, in a bowl combine the butter, with smoked paprika, garlic and salt and set aside.
- For the charred corn salsa, cook the corn on a prepared BBQ or griddle pan for around 10 minutes, turning occasionally, until lightly charred.
- Using a sharp knife, remove the kernels off the cob and mix with the peppers, onion, herbs, lime juice, and a drizzle of oil. Season to taste.
- Thread the marinated lamb onto the skewers with the diced peppers, and onion wedges Grill each skewer over a prepared BBQ or hot griddle pan for 8–10 minutes, turning regularly, until nicely charred and cooked to your liking and any meat juices run clear.
- Remove the skewers from the BBQ or griddle pan, brush the smoky paprika butter while they are hot and serve with the charred corn salsa on the side.
