Lamb paprika skewers with wild garlic gremolata

Name: Lamb paprika skewers with wild garlic gremolata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Lamb salmon (released lamb back); 2 red onions; 1 green pepper; 1 collar (approx. 60 g) Wild garlic; 8-9 Tbsp good olive oil; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp a few squirts of lemon juice; 2 Romaine lettuce hearts; 250 g cherry tomatoes; 1⁄2 Cucumber; 3 TABLESPOONS light balsamic vinegar; 4 long skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Lamb salmon (released lamb back)
2 red onions
1 green pepper
1 collar (approx. 60 g) Wild garlic
8-9 Tbsp good olive oil
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp a few squirts of lemon juice
2 Romaine lettuce hearts
250 g cherry tomatoes
1⁄2 Cucumber
3 TABLESPOONS light balsamic vinegar
4 long skewers

Directions

1
Dab the lamb salmon dry and cut into about 16 even pieces. Peel onions and cut into slices. Clean, wash and cut the peppers into pieces. Put lamb, onions and bell peppers alternately on skewers.
2
For the Gremolata bear's garlic wash, shake dry and chop very finely. Stir in 4-5 tablespoons of oil. Season to taste with salt, pepper and lemon juice.
3
For the salad, clean, wash and drain the romaine lettuce and pluck into pieces. Wash and halve the tomatoes. Wash cucumber and cut into slices. Mix vinegar with salt, pepper and 1 pinch of sugar.
4
Fold down 3 tbsp. oil. Mix the vinaigrette with the prepared salad ingredients.
5
Heat 1 tablespoon of oil in a (grill) frying pan. Fry the skewers in it all around for about 8 minutes. Season with a little salt and pepper. At the last minute, brush with the wild garlic gremolata. Arrange the skewers and salad.
6
Baguette goes with it.