Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Cola lamb kebabs with spicy tomato relish recipe

Cola lamb kebabs with spicy tomato relish recipe

2 ratings

These lamb kebabs are marinated in cola to give them a delicious sweet and sticky glaze. Pair with a surprisingly simple homemade spicy tomato relish for a crowd-pleasing BBQ main. See method

  • Serves 4
  • 20 mins to prepare, 24 mins to cook, plus marinating
  • 438 calories / serving

Ingredients

  • 500g Lamb Leg Steaks, cut into 2.5cm pieces
  • 200ml cola
  • 1 courgette, sliced
  • 1 red pepper, seeded and cut into 2.5cm pieces
  • 1 yellow pepper, seeded and cut into 2.5cm pieces
  • 8 closed cup mushrooms, halved
  • 2 tbsp olive oil
  • salad leaves, to serve (optional)

For the relish

  • 1 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 red chilli, seeded and finely chopped
  • 227g tin chopped tomatoes
  • 1 tbsp dark brown sugar
  • 1 tbsp white wine vinegar
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1835kj
    438kcal     22%

  • Fat

    22g 32%

  • Saturates

    7g 34%

  • Sugars

    13g 15%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 14g Protein 46.5g Fibre 2.2g

Method

These lamb kebabs are marinated in cola to give them a delicious sweet and sticky glaze. Pair with a surprisingly simple homemade spicy tomato relish for a crowd-pleasing BBQ main.

  1. Put the lamb pieces in a large bowl and pour over the cola. Cover with clingfilm and chill for 2-3 hrs to marinate. Drain and discard the cola.
  2. To make the relish, heat the oil in a small pan, add the onion and garlic and cook over a gentle heat for 5 mins until softened. Add the chilli and cook for a further min. Turn up the heat and add the chopped tomatoes, sugar and white wine vinegar. Season to taste and simmer for 5-7 mins, stirring occasionally, until thickened. Set aside to cool.
  3. Thread 8 skewers with the lamb, courgette slices, peppers and mushrooms. Brush with the oil and cook on a preheated barbecue or griddle for 10-12 mins, turning regularly, until completely cooked. Brush with more oil if necessary. Serve with the relish and salad.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home

You may also like

Be the first to comment

Before you comment please read our community guidelines.