LAMB KEBABS WITH CAPSICUM AND TOMATOES
- 500g lean lamb leg steaks
- 1 large red capsicum
- 1 large yellow capsicum
- 8 chestnut mushrooms
- 8 cherry tomatoes
- Olive oil, to drizzle
- Finely grated zest and juice of 1 lemon
- 2 garlic cloves, peeled and finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried mint
- ½ teaspoon dried thyme
- ¼ teaspoon ground rosemary
- ½ teaspoon dried tarragon
- 1 tablespoon olive oil
- Sea salt and black pepper
Cut the lamb steaks into 2.5cm cubes and place in a bowl. Stir together all the ingredients for the herb paste and pour over the lamb. Toss well to coat the pieces evenly. Cover the bowl with cling film and leave to marinate in the fridge for several hours, or overnight. Soak 6-8 bamboo skewers in cold water for at least 20 minutes.
Halve the capsicum, remove the core and seeds, then cut into 2.5cm pieces. Thread the peppers, lamb, mushrooms and cherry tomatoes alternately on the soaked bamboo skewers.
Heat the barbecue or place a griddle or frying pan over a high heat. Drizzle a little olive oil over the skewers and sprinkle with some salt and pepper. Barbecue or grill the skewers for 21/2 – 3 minutes on each side. Leave to rest for a minute or two then serve with a side salad of your choice.
This recipe is from Healthy Appetite by Gordon Ramsay