Honey and Mustard Lamb Kebabs with Fennel Coleslaw

Boneless cubes of lamb leg steaks coated in a honey, mustard, cider vinegar and fresh garlic and served with a fennel coleslaw.

Prep Time: 15 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 450g lean lamb leg steaks, cubed
  • 3 tablespoons honey
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon cider vinegar
  • 1 garlic clove, peeled and crushed

  • For the Fennel Coleslaw:

  • 1 fennel bulb, finely shredded
  • 1 red onion, peeled and thinly sliced
  • 3 tablespoons cider vinegar
  • 1 tablespoon wholegrain mustard
  • 2 tablespoons olive oil

Method

  1. Place the steaks into a bowl with the honey, wholegrain mustard, cider vinegar and garlic.
  2. Meanwhile make the fennel coleslaw; in a bowl place the fennel, red onion. Add the cider vinegar, mustard and oil. Mix well to combine.
  3. Thread the lamb cubes onto skewers and cook on preheated grill or prepared barbecue for approximately 12-15 minutes, turning occasionally.
  4. Serve the kebabs with the fennel coleslaw and flat bread.