Lamb kebabs with spicy tomato and sweet onion
Average rating:
A stir-in tomato sauce makes a quick and easy marinade, giving lamb, chicken or prawn kebabs a tasty kick
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Prep time: 15 mins
plus marinating -
Cooking time: 20 mins
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Serves: 4
Ingredients
You can baste chicken in this sauce, too, or try it brushed over raw king prawns before grilling them.
- 4 x 150g lean lamb rump or leg steaks, cut into chunks
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 red onion, sliced into wedges
- 2 courgettes, cut into thick slices
- 150g pot spicy tomato and sweet onion stir-in sauce
- 150g white and wild rice
- Salt and freshly ground black pepper
- Cherry tomatoes, cucumber and lettuce, to serve
Method
- Thread the pieces of lamb, peppers, red onion and courgettes onto kebab sticks. Brush them liberally with the stir-in sauce. Cover and refrigerate for at least 15 minutes.
- Pre-heat a char-grill pan or the grill. Cook the rice in lightly salted boiling water - it will take about 20 minutes. Char-grill or grill the kebabs for 8-10 minutes, basting often with the sauce and turning often.
- Drain the rice and serve with the kebabs, accompanied by cherry tomatoes, cucumber and lettuce.
Top tip: You can baste chicken in this sauce, too, or try it brushed over raw king prawns before grilling them. www.dolmio.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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