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Cook's Tip :

If you haven't any metal skewers, use bamboo ones instead. Soak in cold water for 30 minutes before using and they shouldn't burn too much under the grill.

Ingredients :
  • 4 Lamb Leg Steaks (about 350g), well trimmed and thawed if frozen
  • 200ml Cola
  • 2 tbsp Oil
  • 1 Medium Onion, peeled and chopped
  • 1 Garlic Clove, peeled and crushed or 1 tsp Garlic Purée
  • 400g Can Chopped Tomatoes
  • 50g Soft Brown Sugar
  • 2 tbsp White Wine Vinegar
  • 2 Medium Zucchini
  • 8 Closed Cup Mushrooms
  • 1 Red and 1 Yellow Pepper
Directons :

Cut the lamb into 3cm pieces and place in a dish. Pour the cola over, cover with cling film and leave in the fridge for 2-3 hours. Heat 1 tbsp oil in a medium pan and cook the onion and garlic for 5 minutes, until softened. Add the tomatoes, sugar and vinegar. Simmer gently for 10 minutes until thickened, stirring occasionally. Cool.

Slice the zucchini into 1cm pieces, halve the mushrooms and cut the peppers into 3cm pieces, discarding the core and seeds. Drain the lamb and cola in a sieve; discard cola. Thread lamb onto 8 skewers with the zucchini, mushrooms and peppers.

Preheat grill to its hottest setting. Place kebabs on a rack over a grill pan and brush with a little oil. Cook for 8-10 minutes, turning regularly and brushing with more oil.

To Serve:

Serve with the relish, a crisp salad and baked potatoes or French fries.