Lamb Kebabs
Serves: 4 (makes 8 kebabs)
Prep time: 15 minutes + 1 hr marinating
Cook time: 15 minutes
1 serves per portion
Recipe courtesy of Kerry Hampstead, Wallangarra Branch
Ingredients:
- ¼ cup red wine
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, crushed
- 1 tablespoon dried rosemary
- 500g lamb steak, fat trimmed, cut in 2cm cubes
- 1 cup mushrooms, cut in 2cm cubes
- ½ red capsicum, cut in 2cm cubes
- ½ green capsicum, cut in 2cm cubes
- 1 apple, cut in 2cm cubes
- 1 pear, cut in 2cm cubes
Mint dressing:
- 1 cup mint, chopped
- 1 teaspoon white vinegar
- 1 teaspoon honey
- ⅔ cup boiling water
Method:
- MIX red wine, olive oil, lemon juice, garlic and rosemary in a bowl. Add lamb and marinate for at least one hour.
- THREAD marinated lamb, vegetables and fruit onto skewers, alternating.
- COMBINE mint dressing ingredients in a bowl and drizzle over the kebabs.
- COOK on medium heat on a BBQ or a chargrill pan for 15-20 minutes or until the meat is cooked through. Rotate occasionally.
- SERVE the kebabs hot with your choice of side salad.
What's Great About It:
These kebabs show just how delicious combining fruit with savoury flavours can be! Sure to be a hit at your next BBQ, the mint dressing pairs beautifully with the lamb and the apple and pear give these kebabs a fresh flavour. Serve with your choice of salad on the side.
