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About this recipe: Kiwi fruit adds a lovely sweet-sour flavour to these fast-cooking kebabs and the fruit juice contains an enzyme that tenderises the meat. Serve with seeded wraps or pitta breads and tzatziki or raita.
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*For lamb, use beef or veal fillet. *For the ginger, coriander and cumin, use 1 tsp each of dried thyme, tarragon and dill. Omit the lime. Serve with creamed horseradish.
Prepare the lamb to the end of step 1 and leave in the fridge to marinate for up to 3 hours. This will improve the flavour of the meat as well as tenderising it.
These brochettes are a great choice for a barbecue, as all the preparation can be done in advance and you can leave them to marinate and tenderise. Cook over hot coals as for the basic recipe.