Lamb and swordfish skewers
Here's an easy recipe for lamb and swordfish slewers. A great option if you are looking for a gourmet meal.
1. Squeeze the lemons. Combine the juice with 3 tablespoons of olive oil, salt and pepper. Sprinkle on the cubes of swordfish, add 1/2 of the garlic and sprinkle the chili pepper. Set aside for 1 hour in the fridge.
2. Cut the lamb into cubes. Sprinkle with 3 tablespoons of olive oil, add the remaining garlic and sprinkle the thyme. Add salt and pepper. Leave to marinate for 1 hour.
3. Wash the tomatoes and cut into quarters. Wash the bell peppers. Cut in two. Remove the seeds and the white membranes. Cut into regular pieces. Peel and cut the onions into strips. Wash and drain the arugula.
4. Prepare the barbecue grill or preheat the oven in the grill position. Drain the swordfish and the lamb. Prick them on 12 skewers (6 lamb and 6 swordfish), alternating with the bell peppers, tomatoes, onions and bay leaves.
5. Cook the skewers for 10 minutes, turning regularly. Serve on a bed of arugula.
Photo credit : Sucré Salé
