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Rosemary meat skewers with garlic yoghurt

  • 4servings
  • 15minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B12, D
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 thick rosemary twigs, stripped except for a few sprigs left on the tip

  2. 1kg tenderloin of beef, pork or lamb, diced

  3. Extra-virgin olive oil

  4. 1 cup (250ml) sheeps' milk yoghurt

  5. 1 cup (250ml) aioli (or 1 cup good-quality mayonnaise plus 1-2 finely chopped cloves of garlic)

Instructions Jump to Ingredients ↑

  1. Combine yoghurt and aioli in a bowl and whisk until well combined. Season with salt and pepper, if desired. Refrigerate until needed. (Can be made up to 3 days ahead.)

  2. Thread meat onto rosemary skewers, brush with oil, season with salt and pepper, and cook on a moderately hot barbecue until well seared on all sides, about 10mins.

  3. Serve with garlic yoghurt, and easy chips and flatbread

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