20 minutes preparation + 10 minutes cooking
6 serves of vegies in this recipe
500g lean lamb round, cut into cubes
8 button mushrooms, halved
1 green capsicum, seeded and diced
8 cherry tomatoes
1 medium red onion, cut into wedges
2 teaspoons wholegrain mustard
2 teaspoons mint jelly
2 teaspoons reduced-salt soy sauce
Thread lamb and vegetables onto skewers. Mix marinade ingredients together and microwave for 40 seconds to combine. With a pastry brush, coat meat and vegetables with marinade. Preheat barbecue or grill to moderately hot. Cook kebabs for 5–10 minutes, turning frequently and brushing regularly with marinade.
Soak bamboo skewers in hot water for a few minutes to prevent splintering or burning on barbecue.
Serve kebabs with pita bread and a salad of diced to matoes, sliced Lebanese cucumber, pineapple chunks, diced olives and crumbled feta. Alternatively serve on a bed of warm, cooked crushed potato, sweet potato and chopped herbs.
Recipe © State of Western Australia, 2012.
Serves in this recipe: 4
Serve size: 239 g