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About this recipe:
These lamb kebabs are absolutely fresh and delicious served with mint sauce on pitta bread. Cook them under the grill or on the barbecue.
1 lamb neck fillet, cut into cubes
3 peppers (red, green and yellow), cut into large pieces
1 red onion, cut into chunks
100g mint sauce
2 pitta breads
- Thread the pieces of lamb, pepper, onion and mushrooms onto soaked bamboo skewers. Brush with mint sauce and season with salt.
- Cook on a ridged griddle pan over medium heat; under the grill; or on a barbecue preheated to medium-high heat. Cook, turning occasionally, for 12 to 15 minutes.
- Heat the pitta breads briefly in the microwave. Once the kebabs are ready, place on the pitta and serve with extra mint sauce and a green salad.
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