| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury3, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 4 | tb | Olive oil |
| 3 | tb | 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 |
INSTRUCTIONS
1. Mix together the olive oil, vinegar, garlic, mint and seasoning. 2. Place the lamb in a dish and pour over the marinade. Allow to marinate for 2 hours. 3. Thread the marinated lamb onto 8 skewers, alternating with the onions, pepper, mushrooms and lemon. 4. Place under a preheated moderate grill for 12-15 minutes, turning occasionally, brushing with the marinade. Serve immediately. Converted by MC_Buster. NOTES : Neck fillet is perfect for succulent kebabs, serve with salad or wild rice. Converted by MM_Buster v2.0l.
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