| Ingredients: |
- 4 Tbs Olive oil
- 3 Tbs White wine vinegar
- 2 Cloves garlic; crushed
- 1 pk Fresh mint; chopped
- Salt and freshly ground black pepper
- 454 g Lamb neck fillet; cubed (1lb)
- 6 sm Onions; halved
- 1 Red pepper; cut into 2.5cm (1
- ; inch) cubes
- 125 g Button mushrooms; (4oz)
- 1 Lemon; cut into small
- ; wages
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| Directions: |
- Mix together the olive oil, vinegar, garlic, mint and seasoning.
- Place the lamb in a dish and pour over the marinade. Allow to marinate for 2 hours.
- Thread the marinated lamb onto 8 skewers, alternating with the onions, pepper, mushrooms and lemon.
- Place under a preheated moderate grill for 12-15 minutes, turning occasionally, brushing with the marinade. Serve immediately.
- NOTES : Neck fillet is perfect for succulent kebabs, serve with salad or wild rice.
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