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Fruity lamb kebabs with chilli mayo

When the weather's bright take these fruity favourites al fresco and cook on the bbq

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 580
  • Carbohydrates 27
  • Saturated Fat 14
  • Sugar 24
  • Protein 28
  • Fat 41
  • Fibre 4
  • Salt 1.4

Nutrition per serving

  • Calories 580
  • Carbohydrates 27
  • Saturated Fat 14
  • Sugar 24
  • Protein 28
  • Fat 41
  • Fibre 4
  • Salt 1.4

Ingredients

  • 1 tbsp chopped thyme or oregano
  • juice 1 lemon
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 600g lamb neck fillet, diced
  • 2 red peppers, deseeded and cut into chunks
  • 2 green peppers, cut into chunks
  • 1 small pineapple, peeled, cored and cut into chunks
  • 200g jar light mayonnaise
  • 1 chilli, deseeded and finely chopped
  • ½ small bunch coriander, chopped
  • juice 1 lime

Method

  1. Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade.

  2. Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins turning frequently.

  3. Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.

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