Instructions
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).
- Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse™, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
- Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire™, set the temperature to 270°C and preheat.
- Lightly coat the backstraps with 2 teaspoons of olive oil and 6 teaspoons of Weber Greek Seasoning. Assemble the onion ring skewers. Lightly coat the onion skewers with the remaining 4 teaspoons of olive oil and 2 ½ teaspoons of Weber Greek Seasoning.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat (over the fire), with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
- Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the lamb backstraps over direct medium-high heat, with the lid closed, for 2 minutes per side. As lamb backstrap is best served medium rare to medium, cook until it reaches an internal temperature of 50C, then remove from the barbecue and leave it to rest for 5 minutes before slicing. While the lamb is cooking, grill the red onion skewers for 5 minutes per side, turning as needed.
- While the lamb is resting, grill the flatbreads over direct medium-high heat, for 1 minute per side or until just toasted. Remove the red onion from the skewers, and roughly chop if desired.
- Slice the lamb against the grain. Spread the beetroot dip inside the wrap, top with lettuce, sliced lamb, red onion and feta. Wrap up and enjoy.
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