Grilled Shoulder Skewers with Corn on the Cob
Grilled shoulder skewers with corn on the cob is a recipe with fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 tbsp Medium-hot mustard
- 1 tbsp honey
- 6 tbsp oil
- Pepper
- 900 g New Zealand lamb shoulder (with bone)
- 460 g sweet corn on the cob (2 ears of corn)
- Salt
- half a red bell pepper
- half a yellow bell pepper
- half a green bell pepper
- 1 Spring onion
- 4 Cherry Tomatoes
- paprika powder (sweet)
- 2 sprigs Rosemary
Instructions
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1.
Whisk mustard, honey, oil and a pinch of pepper. Remove the bone from the lamb shoulder. Wash the meat, pat dry and cut into about 1.5 cm cubes. Place in the marinade and let marinate for about 2 hours.
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2.
Clean the corn cobs thoroughly and boil them in salted water for about 30 minutes. Clean, wash and chop the bell peppers. Wash, clean and slice the spring onion. Wash and pat dry the cherry tomatoes.
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3.
Remove the meat from the marinade and alternate it with the vegetables on four metal skewers. Season the meat skewers with salt and pepper and grill, turning occasionally, for about 12 minutes.
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4.
Take the corn cobs out of the water, halve them, season with salt and a little paprika powder and grill alongside. Wash rosemary and break into pieces. Stick onto the skewers and grill briefly. Serve with baguette.
