- 1 tbsp chopped thyme or oregano
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic cloves, crushed
- 600g lamb neck fillet, diced
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 red peppers, deseeded and cut into chunks
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 green peppers, cut into chunks
- 1 small pineapple, peeled, cored and cut into chunks
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 200g jar light mayonnaise
- 1 chilli, deseeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- ½ small bunch coriander, chopped
- juice 1 lime
The same shape, but smaller than…
Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade.
Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins turning frequently.
Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.