Recipe courtesy of Kerry Hampstead, Wallangarra Branch QCWA
Serves: 4 (makes 8 kebabs)
Prep time: 15 minutes + 1 hr marinating
Cook time: 15 minutes
¼ cup red wine
2 tablespoons olive oil
1 tablespoon lemon juice
1 garlic clove, crushed
1 tablespoon dried rosemary
500g lamb steak, fat trimmed, cut in 2cm cubes
1 cup mushrooms, cut in 2cm cubes
½ red capsicum, cut in 2cm cubes
½ green capsicum, cut in 2cm cubes
1 apple, cut in 2cm cubes
1 pear, cut in 2cm cubes
1 cup mint, chopped
1 teaspoon white vinegar
1 teaspoon honey
2/3 cup boiling water
MIX red wine, olive oil, lemon juice, garlic and rosemary in a bowl. Add lamb and marinate for at least one hour.
THREAD marinated lamb, vegetables and fruit onto skewers, alternating.
COMBINE mint dressing ingredients in a bowl and drizzle over the kebabs.
COOK on medium heat on a BBQ or a chargrill pan for 15-20 minutes or until the meat is cooked through. Rotate occasionally.
SERVE the kebabs hot with your choice of side salad.