| 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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