Honey and Mustard Lamb Kebabs with Cucumber Salsa

Try these quick kebabs using cubes of lamb leg steaks in a quick honey and mustard marinade with onions and peppers.  Great cooked on the barbecue or under the grill in under 20 minutes.  Serve with a cooling cucumber and apple salsa.

Prep Time: 15 mins

Cook Time: 15 minutes

Serves: 4 people

Ingredients

  • 400g lean lamb leg steaks, cut into 2.5cm cubes
  • 2 small red onions, peeled and cut into wedges
  • 1 small red pepper, cored, deseeded and cut into chunks
  • 1 small yellow pepper, cored, deseeded and cut into chunks

  • For the Honey and Mustard Marinade:

  • 4 tablespoons clear honey or maple syrup
  • 2 tablespoons Dijon or English mustard
  • 2 tablespoons fresh orange juice
  • 2 tablespoons freshly chopped rosemary leaves

  • For the Cucumber Salsa:

  • ½ cucumber, finely diced
  • 1 small dessert apple, cored and finely chopped
  • 2 spring onions, finely chopped
  • Juice of 1 large lime
  • 15g pack fresh mint leaves, finely chopped
  • Potato wedges, to serve

Method

  1. In a large shallow dish, mix all the marinade ingredients together. Cover and leave to marinate in the fridge for 10-20 minutes.
  2. Meanwhile, prepare the salsa; in a large bowl mix all the salsa ingredients together.
  3. Thread the lamb with the vegetables onto 6 short metal or wooden skewers (previously soaked in water for 20 minutes). Cook under a preheated moderate grill, on a prepared barbecue or on the hob in a frying pan for 12-16 minutes, turning once, until any meat juices run clear.
  4. Transfer the kebabs to a warm plate and serve with potato wedges and the cucumber salsa.

Tips:

If preferred use a selection of alternative vegetables on the kebabs such as button mushrooms and sliced courgettes.