Featuring Hunt & Gather NZ Horopito Mustard
FOR THE SKEWERS
• 500g lamb shoulder or leg, cut into 2cm cubes
• 2tbsp olive oil
• 2 tbsp NZ Horopito Mustard
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt & pepper to taste
• Wooden skewers (soaked in water for 30 minutes)
FOR THE DIPPING SAUCE
• 3tbsp NZ Horopito Mustard
• 2 tbsp Greek Yoghurt or Sour Cream
• 1 tbsp Lemon Juice
• 1 tsp honey
• Pinch of salt and pepper
- Marinate the lamb: In a bowl, combine olive oil, Hunt & Gather NZ Horopioto Mustard, Garlic, Lemon Juice, Oregano, Salt and Pepper. Toss lamb cubes in the marinade, cover, and refrigerate for at least 1 hour.
- Prepare dipping sauce, Mix Hunt & Gather NZ Horopito Mustard, Greek Yoghurt, Lemon Juice, Honey, Salt, and Pepper in a small bowl. Chill until ready to serve.
- Preheat grill: Heat BBQ or grill pan to medium-high heat.
- Assemble and grill: Thread marinated lamb cubes onto the soaked skewers. Grill skewers for 8-10 minutes, turning occasionally, until lamb is cooked to your liking and nicely charred.
- Serve: hot with Hunt & Gather NZ Horopito Mustard on the side. Great with flatbreads, salad, or grilled veggies.
