Tangy, savoury skewers of lamb perfect for serving with a light summery salad.
800g boneless lamb neck, cut into 2cm pieces
2 tbsp chipotle chillies in adobo, finely chopped
¼ cup honey
¼ cup lime juice
juice and zest of 1 orange
2 tbsp tequila
1 tsp salt flakes
1 tsp finely grated lime zest
1 long green chilli, thinly sliced
1 small pineapple (about 400g), peeled and thinly sliced into rounds
chargrilled tortillas, to serve
lime wedges, to serve
1. Thread the lamb into 12 metal skewers. Mix the chipotle chillies with 1 tablespoon each of lime juice and honey, and brush over the lamb. Set aside to marinate for 15 minutes.
2. Meanwhile, combine the remaining lime juice, honey, orange juice and zest, tequila and salt. Add the pineapple and chilli and toss to combine. Refrigerate until ready to use.
3. Preheat a chargrill pan or barbecue over medium-high heat. Add the skewers and cook, turning regularly, for 4-6 minutes or until charred and cooked through. Set aside, loosely covered, to rest for 5 minutes.
4. Serve the skewers with pickled pineapple, tortillas and lime wedges.
Tip Serve these skewers with a simple green salad.