BBQ LAMB KEBABS WITH GARLIC & HERBS  

​INGREDIENTS
Serves 4 -6
600g lamb leg steaks, trimmed and cut into 2cm cubes

24 button mushrooms

1 onion, peeled and cut into 2cm pieces

1 each, red and green pepper, seeded and cut into 2cm pieces
COMBINE THE FOLLOWING

3 garlic cloves, peeled and crushed

3 Tbsp parsley, chopped

1 Tbsp rosemary, fresh or dried

1 Tbsp chives, chopped or 2 tsp dried

2-3 Tbsp fresh mint, chopped or 2 tsp dried
salt and pepper to taste

1 Tbsp white vinegar

1 Tbsp olive oil
​METHOD
1. Tightly thread alternating pieces of lamb, capsicum, onion and button mushroom on to skewers( flat-bladed metal ones are best), and place in a single layer in a shallow tray.
2. Rub the combined garlic and herbs over the kebabs turning to coat and leave, covered in a cool place 2-3 hours.
3. Lightly brush the kebabs with a little extra oil and barbecue 8-10 minutes, turning gently to retain the herb coating.

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