WITH POTATO SALAD
Espetada or espetinho is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine. In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. These sweet, paprika-spiked skewers come from the Portuguese island of Madeira.
1/2 c food4four espetada marinade
1kg lean lamb leg steaks, cut into 4cm pieces
2 tablespoons chopped fresh continental parsley
8 bay leaves
1 teaspoon sea salt
For the potato salad
25ml food4four mayonnaise mixture
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Mix together the food4four marinade, lamb, parsley, bay leaves and salt; cover and place in the fridge for 30 minutes to marinate.
Boil potatoes in salted water over medium-high heat for 15 minutes or until soft. Drain well and cool down under cold water. Carefully peel the potatoes and cut into cubes. Add the potatoes to a salad bowl and stir in the food4four mayonnaise mixture. Season to taste, cover and place in the fridge until needed.
Preheat a barbecue grill or chargrill on medium. Thread the lamb and bay leaves onto skewers. Cook on grill for 10-12 minutes for medium or until cooked to your liking. Serve with mixed salad leaves.