Succulent Lamb Kebabs with Spicy Tomato & Sweet Onion Baste
DOLMIO Spicy Tomato & Sweet Onion Stir-in makes the ideal marinade and baste, giving lamb kebabs a tasty kick. Cook them on the barbecue when the sun is shining |
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Serves: 4
Preparation time: 15 minutes, plus marinating
Cooking time: 20 minutes
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Directions
- Thread the pieces of lamb, peppers, red onion and courgettes onto kebab sticks. Brush them liberally with the DOLMIO Spicy Tomato & Sweet Onion Stir-in. Cover and refrigerate for at least 15 minutes.
- Pre-heat a char-grill pan or the grill. Cook the rice in lightly salted boiling water - it will take about 20 minutes. Char-grill or grill the kebabs for 8-10 minutes, basting often with the DOLMIO Stir-in sauce and turning often.
- Drain the rice and serve with the kebabs, accompanied by cherry tomatoes, cucumber and lettuce.
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Ingredients
- 4 x 150g lean lamb rump or leg steaks, cut into chunks
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 red onion, sliced into wedges
- 2 courgettes, cut into thick slices
- 150g pot DOLMIO Spicy Tomato & Sweet Onion Stir-in
- 150g white & wild rice
- Salt and freshly ground black pepper
- Cherry tomatoes, cucumber and lettuce, to serve
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Cook’s tips: Use DOLMIO Spicy Tomato & Sweet Onion Stir-in to baste chicken kebabs too, or try it brushed over raw king prawns before grilling them. | |