Lamb and Pepper Kebabs with Mint Dressing

Ingredients

• 300g lean diced lamb
• 1 red pepper, deseeded and diced
• 1 yellow pepper, deseeded and diced
• 4 tbsps white wine
• 2 tbsps soy sauce
• 1 tbsp tomato puree
• 1 tsp finely chopped fresh rosemary
• 2 garlic cloves, finely chopped

• For the dressing
• 1 tbsp mint jelly
• 1 tbsp low-fat mayonnaise (under 5% fat)
• 1 tsp capers, chopped

Cooking Instructions

1. Preheat the grill or a barbecue.
2. Remove all visible fat from the lamb with a sharp knife and cut the lamb into bite-sized pieces.
3. Take 4 wooden or metal skewers and thread alternate pieces of lamb and pepper on to each skewer, and place on a non-stick baking tray.
4. Combine all the remaining ingredients in a small bowl and mix well. Pour over the kebabs, and turn the kebabs to ensure both sides get coated with the glaze.
5. Cook the kebabs under the hot grill or on the barbecue for 8-10 minutes each side, basting with more glaze if required.
6. Mix together the dressing ingredients.
7. Serve the kebabs with 1 warm pitta bread per person and a mixed salad, and drizzle the dressing over the lamb.

Tips

Marinate the kebabs overnight for added flavour.