Spicy lamb kebabs with mint and nectarine salsa
Average rating:
These tasty kebabs are brilliant for barbecues: the super-fruity salsa perfectly compliments the spicy marinade
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Cooking time: 25 mins
plus marinating time -
Serves: 4
Ingredients
For a vegetarian version of these kebabs, use small chunks of tofu instead of the lamb.
450g (1lb) lean lamb leg or shoulder steaks, cut into 5cm (2inch cubes)4-6 red chillies, de-seeded and cut in halfFor the marinade:
- 1 garlic clove, peeled and crushed
- 5ml (1tsp) coriander seeds, finely crushed
- Grated zest of 1 lemon and 1 lime
- 10ml (2tsp) olive or sunflower oil
- Salt and pepper
For the mint and nectarine salsa:
- 3 ripe nectarines or peaches, halved, stoned and diced
- 4 spring onions, finely chopped
- 45ml (3tbsp) freshly chopped mint
- 30ml (2tbsp) fresh lime juice
Method
- Mix the marinade together in a large shallow bowl.
- Thread equal amounts of lamb and peppers on to four short metal or wooden skewers (previously soaked in cold water for 20 mins). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 mins or overnight.
- Meanwhile, prepare the salsa: mix all the ingredients together in a large bowl, and set aside.
- Cook the kebabs on a prepared barbecue or preheated moderate grill for 8-12 min, turning occasionally until cooked and any meat juices run clear. Serve the skewers with the salsa and garlic bread.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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