Lamb and courgette kebab
A delicious, easy and economical mid-week meal.
|600 g||Lamb shoulder, steaks, trimmed of fat|
|3 tbsp||Olive oil|
|2 tbsp||Fresh thyme|
|4||Courgettes, trimmed and thickly sliced|
|6||Swiss brown mushrooms, halved|
|1||Salt & freshly ground pepper, to season|
|2 tbsp||Parsley, chopped|
- Cut the lamb steaks into 2cm cubes. Place lemon juice, oil and thyme in a bowl. Add cubed meat and toss well. Leave to marinate for 30 minutes.
- Thread cubes of meat onto skewers, alternating with pieces of courgette and mushroom. Season with salt and pepper.
- Barbecue or grill for 2 to 3 minutes on each side or until browned all over. Barbecue pita pockets until hot and dollop with hummus. Place kebabs on top of pita pockets and sprinkle with parsley.
This dish is best matched with
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