Yield: 4 servings
|4 tablespoons||Olive oil|
|3 tablespoons||White wine vinegar|
|2||Cloves garlic; crushed|
|1 pack||Fresh mint; chopped|
|Salt and freshly ground black pepper|
|454 grams||Lamb neck fillet; cubed (1lb)|
|6 smalls||Onions; halved|
|1||Red pepper; cut into 2.5cm (1|
|; inch) cubes|
|125 grams||Button mushrooms; (4oz)|
|1||Lemon; cut into small|
1. Mix together the olive oil, vinegar, garlic, mint and seasoning.
2. Place the lamb in a dish and pour over the marinade. Allow to marinate for 2 hours.
3. Thread the marinated lamb onto 8 skewers, alternating with the onions, pepper, mushrooms and lemon.
4. Place under a preheated moderate grill for 12-15 minutes, turning occasionally, brushing with the marinade. Serve immediately.
Converted by MC_Buster.
NOTES : Neck fillet is perfect for succulent kebabs, serve with salad or wild rice.
Converted by MM_Buster v2.0l.