Barbecue Lamb and Capsicum Kebabs 

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A quick, tasty meal idea, great for summer barbecues.

Ingredients:

500 g lamb backstraps, cut into 2 cm cubes

2 garlic cloves, finely chopped

1/2 Tbsp olive oil

2 Tbsp each freshly chopped parsley and coriander

1/4 tsp each ground cumin, ground ginger and cayenne

1/4 tsp freshly ground black pepper

1 lemon, juiced

1 red capsicum, cut in 2 cm cubes

1 green capsicum, cut in 2 cm cubes

Directions:

Place the lamb in a ceramic dish. Mix together the next six ingredients and pour over the meat. Marinate for two or three hours, stirring occasionally.

Heat grill or barbecue.

Thread a skewer with a piece of capsicum, followed by a piece of meat, repeating three times for each skewer. Place skewers on grill or barbecue. Turn as they cook. The meat should brown quickly on the outside but remain soft and pink inside.

Author:

Pepe Sweet Capsicums

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