| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 2 | Servings | |
INGREDIENTS
| 59 1/2 | oz | Lamb Fillet |
| 2 | T | Lemon juice |
| 1 | T | Honey |
| 1 | T | Olive oil |
| 1 | Clove of garlic |
INSTRUCTIONS
Cut the meat into 1-inch slices, and put them in an unpunctured plastic bag. Prepare the marinade by heating for 20 seconds on High (100% power) in a microwave, or combining over heat on the stove the lemon juice, honey, oil and garlic, until the honey has melted. Stir well and cool to room temperature, then pour over the bagged meat and leave to stand while you make the salsa. Thread the marinated lamb onto the soaked skewers. Cook on a preheated barbecue or under a preheated grill, close to the heat, for a short time. The kebabs are ready when the outside is brown and the inside pink but not red. Serve two kebabs with an avocade half or with a sliced avocado and salsa, and slices of your favourite bread. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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