| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Sainsbury’s, Sainsbury14 |
4 |
servings |
INGREDIENTS
| 1 |
|
Aubergine; cut into cubes |
| 2 |
tb |
Salt |
| 500 |
g |
Neck fillet of lamb; cut into cubes |
|
|
; (1lb) |
| 1 |
|
250 gram pac Haloumi |
| 1 |
|
250 gram pac cherry tomatoes |
| 3 |
tb |
Balsamic vinegar |
| 1 |
|
Shallot; finely chopped |
| 1 |
tb |
Clear honey |
| 150 |
ml |
Greek olive oil; ( 1/4 pint) |
INSTRUCTIONS
FOR THE KEBABS
FOR THE MARINADE
To make the kebabs; sprinkle the aubergine with the salt and leave for 20
minutes, before draining off the excess liquid and drying with kitchen
paper.
Thread the cubes of meat, cheese, tomato and aubergine on to skewers.
For the marinade; place the vinegar, shallot and honey into a liquidiser
and blend until smooth, gradually adding the olive oil.
Brush half the marinade over the kebabs and refrigerate for 30 minutes,
occasionally basting with the marinade.
Cook under a medium hot grill for approximately 15-20 minutes or until
cooked through, turning occasionally.
Drizzle the remaining marinade over an accompanying salad and lay the
kebabs on top.
Converted by MC_Buster.
NOTES : These kebabs are marinated in a balsamic dressing and are ideal for
barbecuing, although just as tasty if cooked indoors.
Converted by MM_Buster v2.0l.
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