Nutritive Information
- Energy: 232 Kcals/970kJ
- Fat, total: 14.6g
- Saturated fat: 4.3g
- Protein: 18.2g
- Carbohydrate: 4g
- Sugar,total: 3.6g
- Fibre-NSP: 1.8g
- Sodium: 69mg
Ingredients
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500g/1½lb lean lamb, cut into 4cm/1½in cubes
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12 shallots or button onions
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2 green peppers, seeded and cut into 12 pieces
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12 small tomatoes
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12 small mushrooms
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Lemon slices and sprigs of rosemary, to garnish.
For the marinade
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Juice of 1 lemon
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120ml/ 4fl oz/ ½ cup red wine
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1 onion, finely chopped
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60ml/ 4 tbsp olive oil
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2.5ml/½ tsp each dried sage and rosemary
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Salt and freshly ground black pepper
Instructions
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To make the marinade; combine the lemon juice, red wine, shallots or button onions, olive oil, herbs and seasoning in a bowl.
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Stir the cubes of lamb into the marinade, mixing well. Cover and chill for about 2-3 hours, or longer if possible, stirring occasionally.
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Remove the lamb cubes from the marinade and thread on to six skewers with the shallots or onions, peppers, tomatoes and mushrooms.
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Cook the kebabs over the barbecue or under a preheated grill for 10-15 minutes, turning them once. Use the leftover marinade to brush over the kebabs during cooking to prevent the meat drying out.
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Serve the kebabs garnished with sprigs of rosemary and lemon slices.
Cook’s Tip
For a vegetarian option, use cubes of tofu (beancurd) instead of the lamb.
