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.
- Put the lamb pieces in a large bowl and pour over the cola. Cover with clingfilm and chill for 2-3 hours to marinate. Drain and discard the cola.
- To make the relish, heat the oil in a small pan, add the onion and garlic and cook over a gentle heat for 5 minutes until softened. Add the chilli and cook for a further minute. Turn up the heat and add the chopped tomatoes, sugar and white wine vinegar. Season to taste and simmer for 5-7 minutes, stirring occasionally, until thickened. Set aside to cool.
- 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 minutes, turning regularly, until completely cooked. Brush with more oil if necessary. Serve with the relish and salad.
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