For the skewers
6 medium sized Close cup mushrooms
150g Lamb neck fillet, cut into chunks
1/2 red onion, cut into 4 wedges
1tsp fresh chopped Rosemary
zest of a lemon
½ tsp Paprika
½ Chilli flakes
1tbsp Olive oil
For the Chimichuri
2 garlic cloves, minced
1 shallot, finely chopped
½-1 red chilli, de-seeded & finely chopped (depending on how spicy you like it)
2-3 tbsp olive oil
1tbsp red wine vinegar
salt and milled pepper
Tortilla wraps (griddled)
Red cabbage (shredded)
In a large bowl mix the olive oil, paprika, rosemary and lemon zest. Add the mushrooms, Lamb and red onion and mix well. Season with a little salt and milled pepper.
Thread onto a skewer and place on a grill tray. Pre-heat your grill and cook the skewers for about 10-15 minutes turning every so often.
Whilst the Skewers are cooking make the Chimichuri by simply placing the ingredients into a food processor and blend until smooth.
Grill or griddle some tortilla wraps to crisp a little, serve along side the skewers with the chimichuri sauce, lemon wedges (use the one’s you have zested) and shredded red cabbage.