Marinated Lamb Kebabs
500g/1¼lb lean lamb, cut into 4cm/1½in cubes
12 shallots or button onions
2 green peppers, seeded and cut into 12 pieces
12 small tomatoes
12 small mushrooms
lemon slices and sprigs or rosemary, to garnish
For the marinade
juice of 1 lemon
120ml/4fl oz/½ cup red wine
1 onion, finely chopped
60ml/4tbsp olive oil
2.5ml/½ tsp each dried sage and rosemary
salt and freshly ground black pepper
To make the marinade, combine the lemon juice, red wine, shallots or button onions, olive oil, herbs and seasoning in a bowl.
Stir the cubes of lamb into the marinade, mixing well. Cover and chill for about 2-3 hours, or longer if possible, stirring occasionally.
Remove the lamb cubes from the marinade and thread on to six skewers with the shallots or onions, peppers, tomatoes and mushrooms.
Cook the kebabs over the barbecue or under a preheated grill for 10-15 minutes, turning them once. Use the left over marinade to brush over the kebabs during cooking to prevent the meat drying out.
Serve the kebabs garnished with sprigs of rosemary and lemon slices.