Cola lamb kebabs with spicy tomato relish recipe
These lamb kebabs are marinated in cola to give them a delicious sweet and sticky glaze. Pair with a surprisingly simple homemade spicy tomato relish for a crowd-pleasing BBQ main.
See method- Serves 4
- 20 mins to prepare, 24 mins to cook, plus marinating
- 438 calories / serving
Ingredients
- 500g Lamb Leg Steaks, cut into 2.5cm pieces
- 200ml cola
- 1 courgette, sliced
- 1 red pepper, seeded and cut into 2.5cm pieces
- 1 yellow pepper, seeded and cut into 2.5cm pieces
- 8 closed cup mushrooms, halved
- 2 tbsp olive oil
- salad leaves, to serve (optional)
For the relish
- 1 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 red chilli, seeded and finely chopped
- 227g tin chopped tomatoes
- 1 tbsp dark brown sugar
- 1 tbsp white wine vinegar
Each serving contains
- Energy
- 1835kJ 438.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 14.0gProtein 46.5gFibre 2.2g
Method
- Put the lamb pieces in a large bowl and pour over the cola. Cover with clingfilm and chill for 2-3 hrs to marinate. Drain and discard the cola.
- To make the relish, heat the oil in a small pan, add the onion and garlic and cook over a gentle heat for 5 mins until softened. Add the chilli and cook for a further min. Turn up the heat and add the chopped tomatoes, sugar and white wine vinegar. Season to taste and simmer for 5-7 mins, stirring occasionally, until thickened. Set aside to cool.
- Thread 8 skewers with the lamb, courgette slices, peppers and mushrooms. Brush with the oil and cook on a preheated barbecue or griddle for 10-12 mins, turning regularly, until completely cooked. Brush with more oil if necessary. Serve with the relish and salad.
- See more Barbecue recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home
