Lamb And Vegetable Kebabs
|Boneless leg lamb||4 1⁄2 Pound (2 Kilogram)|
|Tomato dressing||375 Milliliter (2 Tablespoons)|
|Mushrooms||2⁄3 Pound (300 Gram)|
|Green peppers||3 , seeded|
Trim lamb of all visible fat.
Cut meat into 1 1/4 inch (3 cm) cubes and place in a bowl with Tomato Dressing; leave to marinate a minimum of 4 hours.
Soak wooden skewers in water to cover for at least 30 minutes.
Remove meat from the marinade and reserve the liquid.
Trim mushroom stalks and cut green peppers into pieces the same size as the lamb.
Thread lamb, mushrooms and green peppers alternately onto drained skewers.
Grill kebabs 12-15 minutes until cooked as liked.
During cooking, turn kebabs and brush with reserved liquid.