Minty lamb and onion kebabs

Light and flavoursome kebabs - winner!

35 minutes prep,

Serves 12

Ingredients

12 wooden skewers, soaked for 20 mins in cold water

24 Haywards Sweet & Mild Silverskin Onions, whole

600g lamb neck fillet, chopped, or diced lamb leg

4 red, yellow and green peppers, deseeded and chopped into chunks

24 cherry tomatoes

24 button mushrooms

2 tbsp fresh mint, chopped

1 tbsp lemon zest (optional)

4 tbsp olive oil

Sea salt and black pepper

Pitta breads, to serve

Method

Thread a combination of 2 onions, 2 pieces of lamb, 3 or 4 pieces of pepper and 2 tomatoes and mushrooms onto a wooden skewer and place on a plate. Repeat with the remaining 11 skewers.

In a small bowl, mix together the mint, lemon zest (if using) and oil, and season with salt and pepper. Drizzle the kebabs with half the mint mixture.

Cook, turning occasionally, in a preheated barbecue for 15-20 mins, or until cooked to your liking, or alternatively cook under a preheated grill for 10-15 mins. Transfer to a serving plate and drizzle with the remaining mint oil and serve with salad and pitta.