Churrascaria lamb skewers

45 minutes


Churrascarias lamb skewers

  • 1kg lamb leg steaks
  • 60ml of red wine vinegar
  • 60ml of olive oil
  • 3 garlic cloves, crushed
  • 2 tsp sweet smoked paprika
  • 1 tsp lemon zest
  • 2 tbsp of thyme leaves, chopped
  • 2 red peppers, cut into 2cm squares
  • 2 red onions, cut into 2cm squares

Ají sauce

  • 6 tbsp of mayonnaise
  • chopped coriander
  • 1 tsp jalapeños, chopped
  • 1 bunch of spring onions, small, chopped
  • 1 tsp dried garlic
  • 1 tsp ground cumin


Oil some metal skewers and set aside
Cut lamb steaks into 3cm pieces (about 40). Combine vinegar, oil, garlic, paprika, lemon rind and thyme in a medium bowl and marinate for 10 minutes while you make the sauce
Mix together all the ingredients for the ají sauce and set aside
Thread the red onion, red peppers and lamb alternately onto the skewers
Cook the skewers on a barbecue or in an oiled griddle pan over medium-high heat until browned all over and lamb is cooked through, about 15 minutes. Serve with creamy ají sauce