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    Lamb kebabs

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    600g essential Waitrose diced lamb leg

    1 red onion, chopped into wedges

    1 red pepper, halved, cored and cut into chunks

    2 tbsp essential Waitrose olive oil

    1 lemon

    2 tsp Bart Baharat spice mix

    2 essential Waitrose tomatoes, finely chopped

    1 red chilli, finely chopped

    1 tsp dark brown soft sugar

    1 tbsp red wine vinegar

    1 cucumber, sliced into thin rounds


    1. Preheat the grill to the highest setting. Soak 8 bamboo skewers in water (or use metal skewers). Put the lamb, onion and red pepper in a bowl with 1 tbsp olive oil, the juice of ½ lemon and the spice mix, tossing to coat. Season, then thread onto skewers, interlacing the lamb with wedges of onion and pepper. Grill for 10–15 minutes; turn regularly.
    2. Meanwhile, make the chilli sauce. Put the tomatoes, chilli, sugar and vinegar in a small pan; simmer over a medium to high heat for 5 minutes.
    3. Dress the cucumber with the juice of ½ lemon and 1 tbsp olive oil; season. Serve with the kebabs, sauce and some houmous and grilled pittas, if liked.

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