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Cola lamb kebabs with spicy tomato relish recipe

Cola lamb kebabs with spicy tomato relish

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

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    Each serving contains

    Energy
    1835kJ 438.0kcal
    22%
    Fat
    22g
    high32%
    Saturates
    7g
    high34%
    Salt
    0.5g
    low9%
    Sugars
    13g
    low15%

    of the Reference intake

    Carbohydrate 14.0gProtein 46.5gFibre 2.2g

    Method

    1. 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.
    2. 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.
    3. 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.

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