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Lamb Kebabs
Ingredients
600g boneless lamb (fillet, leg
steaks, loin) trimmed and cut into 2cm cubes
24 button mushrooms
1
onion, peeled and cut into 2cm pieces
1 each red, green and yellow
capsicum, seeded and cut into 2cm pieces
Marinade
3 garlic cloves, peeled and crushed
3 Tbsp
fresh parsley, chopped
1 Tbsp rosemary, fresh or dried
1 Tbsp
chives, chopped (or 2 tsp dried)
2-3 Tbsp fresh mint, chopped (or 2
tsp dried)
Salt and pepper to taste
1 Tbsp white vinegar
1 Tbsp
oil
Method
Tightly thread alternative pieces of lamb,
mushroom, onion and capsicum onto skewers (flat-bladed metal ones are
best, or if using bamboo, soak in water for an hour prior to use). Place
the kebabs in a single layer in a flat
tray.
Combine the marinade ingredients and brush over
the kebabs. Turn to coat and leave, covered in a cool place, for 2-3
hours.
Lightly brush the kebabs with a little extra oil,
and BBQ or grill for 8-10 minutes, turning gently to retain the herb
coating. Serve on rice with your favourite sauce or tomato
relish.
Serves 4-6.
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