For the skewers
6 medium sized closed-cup mushrooms
150g lamb neck fillet, cut into chunks
1/2 red onion, cut into 4 wedges
1 tsp rosemary, fresh, chopped
1 lemon, zest
½ tsp paprika
½ chilli flakes
1 tbsp olive oil
For the Chimichurri
2 garlic cloves, minced
1 shallot, finely chopped
½-1 red chilli, deseeded and finely chopped (depending on how spicy you like it)
2-3 tbsp olive oil
1 tbsp red wine vinegar
Salt and milled pepper
Tortilla wraps, griddled
Red cabbage, shredded
1. In a large bowl mix the olive oil, paprika, rosemary and lemon zest. Add the mushrooms, lamb and red onion and mix well. Season with a little salt and milled pepper.
2. Thread onto a skewer and place on a grill tray. Pre-heat your grill and cook the skewers for about 10-15 minutes turning every so often.
3. Whilst the skewers are cooking make the chimichurri by simply placing the ingredients into a food processor and blend until smooth.
4. Grill or griddle some tortilla wraps to crisp a little, serve alongside the skewers with the chimichurri sauce, lemon wedges (use the ones you have zested) and shredded red cabbage.
Recipe courtesy of The Mushroom Bureau