Lamb kebabs are a great alternative for a light Easter lunch.
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Ingredients
250g lamb neck cut into 8 chunks
1 lemon cut into 8 chunks
1 green pepper cut into 8 chunks
2 garlic cloves, thinly sliced
2 tablespoons Rice Bran Oil
a pinch of sea salt
also required
250g lamb neck cut into 8 chunks
1 lemon cut into 8 chunks
1 green pepper cut into 8 chunks
2 garlic cloves, thinly sliced
2 tablespoons Rice Bran Oil
a pinch of sea salt
4 bamboo skewers
Method
STEP 1
Combine the oil, garlic and salt in a small bowl. Set aside.
STEP 2
Onto each skewers add 2 pieces of each the lamb, pepper and lemon to each skewer. Place on a flat plate, pour over the oil marinade and refrigerate for a couple of hours.
STEP 3
Cook for 20 mins at 180 C until browned. Serve with flat breads and a watercress salad.