This modern version of the kebab uses marinated ultra-lean lamb, which is then grilled with chunks of vegetables. A delicious, healthy meal served with rice.

Serving : 6

Ingredients

• 500g/1½lb lean lamb, cut into 4cm/1½in cubes

• 12 shallots or button onions

• 2 green peppers, seeded and cut into 12 pieces

• 12 small tomatoes

• 12 small mushrooms

• Lemon slices and sprigs of rosemary, to garnish.

For the marinade

• Juice of 1 lemon

• 120ml/ 4fl oz/ ½ cup red wine

• 1 onion, finely chopped

• 60ml/ 4 tbsp olive oil

• 2.5ml/½ tsp each dried sage and rosemary

• Salt and freshly ground black pepper

Directions

• To make the marinade; combine the lemon juice, red wine, shallots or button onions, olive oil, herbs and seasoning in a bowl.

• Stir the cubes of lamb into the marinade, mixing well. Cover and chill for about 2-3 hours, or longer if possible, stirring occasionally.

• Remove the lamb cubes from the marinade and thread on to six skewers with the shallots or onions, peppers, tomatoes and mushrooms.

• Cook the kebabs over the barbecue or under a preheated grill for 10-15 minutes, turning them once. Use the leftover marinade to brush over the kebabs during cooking to prevent the meat drying out.

• Serve the kebabs garnished with sprigs of rosemary and lemon slices.

Cook’s Tip

For a vegetarian option, use cubes of tofu (beancurd) instead of the lamb.

Nutritional Information

• Energy: 232 Kcals/970kJ

• Fat, total: 14.6g

• Saturated fat: 4.3g

• Protein: 18.2g

• Carbohydrate: 4g

• Sugar,total: 3.6g

• Fibre-NSP: 1.8g

• Sodium: 69mg