Make it Scotch

New York Lamb Spiedies

  • Prep 20 mins
  • Cook 20+ mins
  • Serves 4

Try our take on the traditional New York Spiedi - heavily seasoned meat chunks, marinated, skewered and grilled over open coals, then lifted into an open sandwich. Mouth watering!

(plus 24 hours marinating)

Ingredients

Cooking Method

  • 1
    You will need wooden or metal skewers. If using wooden skewers, soak them in water for a couple of hours so that the don't burn so easily on the barbecue.
  • 2
    Put the chunks of meat into a reclosable plastic bag. Put all the ingredients for the marinade into a screw top jar, shake it up until well mixed then pour it all into the bag onto the meat. Squeeze out as much air as possible and seal the bag. All the meat should be coated. Chill for up to 24 hrs or until the barbecue is lit.
  • 3
    Strain the chunks of meat in a sieve set over a bowl, then thread onto four long skewers, or more.
  • 4
    Tip the onion rings into the marinade for 10 minutes or so.
  • 5
    Place the skewered meat and drained onions onto the barbecue and turn them as they cook, about 20 minutes for the meat and less for the onion. When the meat is almost done split the rolls and toast for a moment or two on their cut faces, if you can find space.
  • 6
    The instant the meat is done lift a skewer of meat onto each roll add a few hot onions and hand them straight to their owners who can pull out the skewers themselves, by holding the bread like an oven glove and drawing out the skewer with the other hand!
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