Ingredients Jump to Instructions ↓

  1. Send us your tips > 450g (1lb) lean lamb leg or shoulder steaks, cut into 5cm (2inch cubes)4-6 red chillies, de-seeded and cut in halfFor the marinade: 1 garlic clove, peeled and crushed 5ml (1tsp) coriander seeds, finely crushed Grated zest of 1 lemon and 1 lime 10ml (2tsp) olive or sunflower oil Salt and pepper

Instructions Jump to Ingredients ↑

  1. Mix the marinade together in a large shallow bowl. Thread equal amounts of lamb and peppers on to four short metal or wooden skewers (previously soaked in cold water for 20 mins). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 mins or overnight. Meanwhile, prepare the salsa: mix all the ingredients together in a large bowl, and set aside. Cook the kebabs on a prepared barbecue or preheated moderate grill for 8-12 min, turning occasionally until cooked and any meat juices run clear. Serve the skewers with the salsa and garlic bread.


Send feedback