INGREDIENTS
700g
(1lb goz) boned leg of Iamb
1 red pepper, cored, de-seeded and cut into cubes
1 courgette, cut into thick slices
1 red onion, cut into wedges
8 bay leaves
MARINADE
1 clove garlic, crushed
30ml (2tbsps) olive oil
30ml (2 tbsps) lemon juice
5ml (1 tsp) ground cumin
5ml (1 tsp) ground coriander
5ml (1 tsp) chilli powder
Mix
marinade ingredients together.
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METHOD
1. Trim away any excess fat from the Iamb, cut into approximately
5 cm (2in) cubes.
2. Add the Iamb to the marinade, mixing well, season with a little
salt and freshly ground black pepper.
3. Cover and leave for 2 hours or overnight in the fridge.
4. Thread the Iamb, red pepper, courgette and onion wedges alternately
onto the skewers. Start and finish with a bay leaf.
5. Barbeque or grill for approximately 15 minutes, turning regularly
until browned on the outside but slightly pink in the centre, cook
for a little longer if necessary.
6. Serve with Somerfield Sweet and Crispy or Family Salad, topped
with chive and sour cream dressing.
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