Lamb Kebabs with Garlic and Herbs
Chez's Recipe
Ingredients
Ingredients
Ingredients
- 600g of 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
Ingredients
- 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
- 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 favorite sauce or tomato relish.