- 8 fresh mushroom caps
- 16 lamb meat cubes
- 12 dices 'Dore Mi' cheese
- 12 cherry tomatoes
- Freshly ground pepper and salt, to taste
- Mixed lettuce leaves
- Lime juice, to taste
Marinade
- 11 1/4 ounces [350 mL] olive oil
- 4 bay leaves
- 3 cloves garlic
- 2 sprigs fresh thyme
- 1 spring fresh tarragon
- 1 tablespoon [15 mL] grated lime rind
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- To prepare marinade, heat olive oil to 180°F [82°C].
- Pour hot olive oil into a jar, over remaining marinade ingredients [bay leaves, garlic cloves, thyme sprigs, tarragon sprigs and grated lime rind].
- Screw jar and leave mixture to settle for 2 days, before using.
- Prepared this way, this oil will keep for many weeks.
- To prepare brochettes, alternately thread 2 mushroom caps, 4 lamb cubes, 3 cheese dices and 3 cherry tomatoes onto each of 4 skewers.
- Arrange skewers into a shallow dish, pour in some of the marinade reserving a little marinade to serve, and leave skewers to marinate for 1 hour.
- Drain then barbecue skewers over hot charcoals for approximately 6 to 7 minutes.
- Salt and pepper.
- Serve along with mixed lettuce leaves, sprinkled with reserved marinade and lime juice.
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