BBQ Scotch Lamb Spikes


  • Scotch Lamb rump or leg steaks, or Scotch Beef rump steaks
  • Cherry tomatoes
  • Olive oil

Cooking Method

  1. Take 225g (8oz) lean lamb or beef steaks as above and cut into cubes. Thread three pieces of meat on to the end of each long wooden skewer (pre-soaked in water to prevent burning). If you have time the lamb & beef cubes can be marinated in a little olive oil and a pinch of chilli powder and the pork a little olive oil and orange juice.
  2. Brush with a little olive oil and place spikes (skewers) on a hot preheated BBQ or under a preheated grill and cook for 8 - 10 minutes.
  3. Using separate skewers, thread 4 - 5 cherry tomatoes - these skewers won't need a lot of cooking just a quick flash!

Butcher's Tips

Serving Suggestion
Eat with large crunchy salad and large spoonfuls of this tasty mojo:
Green Pepper and Chilli Mojo - Into a bowl put 1 green pepper and 1 green chilli, deseeded and very finely chopped, 30ml (2tbsp) fresh coriander, chopped, 5ml (1 tsp) olive oil, 10ml (2 tsp) sweet chilli sauce, 0.5 tsp lime juice.