Spicy Lamb Kebabs with Mint and Nectarine Salsa

Name: Spicy Lamb Kebabs with Mint and Nectarine Salsa
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 450g lean lamb leg or shoulder steaks, cut into 2.5cm cubes; 4-6 red chillies, deseeded and cut in half; 1 garlic clove, peeled and crushed; 1 teaspoon coriander seeds, finely crushed; Finely grated zest of 1 lemon and 1 lime; 2 teaspoons olive or sunflower oil; 3 ripe nectarines or peaches, halved, stoned and diced; 4 spring onions, finely chopped; 3 tablespoons freshly chopped mint; 2 tablespoons fresh lime juice

Delicious lamb kebabs marinated in a fiery mix and served with a summery mint and nectarine salsa.

prep time
10 mins

cook time
15 minutes

serves
4 people

Ingredients

450g lean lamb leg or shoulder steaks, cut into 2.5cm cubes
4-6 red chillies, deseeded and cut in half
For the marinade:
1 garlic clove, peeled and crushed
1 teaspoon coriander seeds, finely crushed
Finely grated zest of 1 lemon and 1 lime
2 teaspoons olive or sunflower oil
For the nectarine and mint salsa:
3 ripe nectarines or peaches, halved, stoned and diced
4 spring onions, finely chopped
3 tablespoons freshly chopped mint
2 tablespoons fresh lime juice

Method

Prepare the marinade; in a large shallow bowl mix together all the marinade ingredients.
Thread equal amounts of lamb and chillies onto 4 short metal or wooden skewers (previously soaked in cold water for 20 minutes). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 minutes or overnight.
Meanwhile, prepare the salsa; in a large bowl mix all the ingredients together and set aside.
Cook the steaks on a prepared barbecue or preheated moderate grill and cook for 8-12 minutes, turning occasionally until cooked and any meat juices run clear.
Serve the skewers with the salsa and garlic bread.