CHEF’S corner

Brought to you by Michael Talty, Head Chef Athlone Springs Hotel

BBQ lamb skewers with cucumber red onion and tomato salsa

Serves 4


500g shoulder of lamb

2tsp ground coriander

2tsp sweet chilli sauce

1tsp curry powder

Juice of half lemon

1tsp balsamic vinegar

Salt and black pepper to taste

1 medium red onion (finely diced )

2 large tomatoes (deseeded and skinned medium diced )

Fresh coriander (chopped )

Half of cucumber (deseeded and chopped )

2 tbsp of olive oil


1. Cut the lamb into small chunks, mix with half the sweet chilli, ground coriander, curry powder, lemon juice, olive oil and seasoning. Bind together to infuse flavours, leave to stand in fridge for at least two hours.

2. For the salsa, mix together the onion, balsamic chilli sauce, tomatoes, and cucumber in a medium bowl. Correct the seasoning and add chopped coriander. Leave in fridge for at least one hour.

3. Remove lamb from fridge, use metal skewers or wooden sticks that have been soaking in water for at least one hour (to prevent them catching fire ). Thread the lamb onto the skewers.

4. Cook lamb on preheated BBQ for 10 to 12 minutes, turning them and basting them with marinade every so often, when lamb is cooked, place on plate, remove salsa from fridge and pile on top of lamb and serve.

Chef’s note

You could also replace lamb with beef, chicken, or salmon; just adjust the cooking time.

Would be best served with crisp tossed salad and boiled potatoes sliced, smeared with crushed garlic and roasted on the BBQ. Enjoy the sunshine and cook with care.

To download Michael’s delicious recipes please go to the Athlone Springs Facebook page.



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