Lamb steak kebabs with mint and caper salsa recipe
Tender, succulent and full of flavour, lamb is ideal for making simple, barbecued kebabs. Serve these lamb and veggie delights with a seriously fragrant, vibrant salsa to really elevate the flavours.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook, plus marinating
- 600 calories / serving
Ingredients
- 1 tbsp rosemary, finely chopped
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 353g lamb steaks, trimmed of all fat and cut into 1½ cm cubes
- 1 sweet pepper, deseeded and cut into small chunks
- 1 courgette, halved and cut into chunks
For the salsa
- 1 tbsp baby capers
- 2 tbsp fresh mint, chopped
- 1 red chilli, finely chopped
- 1½ tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp olive oil
Each serving contains
- Energy
- 2490kJ 600.0kcal
- Fat
- 46g
- Saturates
- 16g
- Salt
- 0.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 10.6gProtein 35.4gFibre 2.5g
Method
- Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least half an hour, or overnight.
- Combine the salsa ingredients and set aside.
- Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning until lightly charred.
- Spoon over a little of the salsa. Serve with extra salsa, flat bread and salad.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.