Healthy living

Lamb and mushroom kebabs

Lamb kebabs
Fish and crunchy asian salad

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 4


  • 500g lean lamb round, cut into cubes
  • 8 button mushrooms, halved
  • 1 green capsicum, seeded and diced
  • 8 cherry tomatoes
  • 1 medium red onion, cut into wedges


  • 2 teaspoons wholegrain mustard
  • 2 teaspoons mint jelly
  • 2 teaspoons reduced-salt soy sauce


1. Thread lamb and vegetables onto skewers.

2. Mix marinade ingredients together and microwave for 40 seconds to combine.

3. With a pastry brush, coat meat and vegetables with marinade. Preheat barbecue or grill to moderately hot.

4. Cook kebabs for 5 to 10 minutes, turning frequently and brushing regularly with marinade.


Soak bamboo skewers in hot water for a few minutes to prevent splintering or burning on barbecue.


  • Serve kebabs with pita bread and a salad of diced tomatoes, sliced Lebanese cucumber, pineapple chunks, diced olives and crumbled feta. Alternatively serve on a bed of warm, cooked crushed potato, sweet potato and chopped herbs.
  • 6 serves of vegetables in this recipe.

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