WITH POTATO SALAD AND GREEN BEANS
Perfectly moist and crispy succulent lamb skewers! Get the fire started.. it’s barbecue time this week. I think you will agree that there is nothing better than the smell and deliciousness of a charcoal barbecued lamb skewer and to top it of, we have just the right potato salad for a nice summer evening.
1 SPRING ONION, FINELY SLICED
250G GREEN BEANS
FOOD4FOUR POTATO DRESSING
SEA SALT AND BLACK PEPPER
SEA SALT, GROUND BLACK PEPPER, MILK, BUTTER, EGGS, OLIVE OIL, VEGETABLE OIL
Prepare all your ingredients.
Bring a large saucepan with salted water to the boil and cook the potatoes for 15 minutes or until done. Drain and wash under cold running water to cool down. Once cold enough to handle, peel the potatoes and slice into cubes. Add the food4four potato dressing and spring onion and toss to combine. Cover and cool down.
Meanwhile, bring salted water to the boil in a saucepan. Add the green beans and return to a boil. Reduce the heat and cook for 2 minutes. Drain well. Melt the butter in a saucepan over medium-high heat, add the green beans and stir-fry for 2 minutes.
Heat a griddle pan or BBQ over medium-high heat until hot and gril the lamb kebabs to your liking.
Serve the kebabs with your potato salad and green beans.