Lamb steak kebabs with mint recipe

  • Serves 2
  • 10mins to prepare, plus 12 hrs marinating and 10mins to cook
  • 600 calories / serving
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lamb HERO

Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least half an hour, or overnight.

Combine the salsa ingredients and set aside.

Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning until lightly charred.

Spoon over a little of the salsa. Serve with extra salsa, flat bread and salad.

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

  • Ingredients

  • 1tbsp rosemary, finely chopped
  • 1tbsp olive oil
  • 2 garlic cloves, crushed
  • 353g lamb steaks, trimmed of all fat and cut into 1½ cm cubes
  • 1 sweet pepper, deseeded and cut into small chunks
  • 1 courgette, halved and cut into chunks
  • For the salsa

  • 1tbsp baby capers
  • 2tbsp fresh mint, chopped
  • 1 red chilli, finely chopped
  • 1½tbsp red wine vinegar
  • 1tsp Dijon mustard
  • 1tsp honey
  • 2tbsp olive oil
  • Energy 2490kj 600kcal 30%
  • Fat 46g 66%
  • Saturates 16g 80%
  • Sugars 9g 10%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 10.6g Protein 35.4g Fibre 2.5g


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