Serves 4

Ingredients

• 0.91kg Diced Lamb
• 100g Button Mushrooms
• 2 x Red Onions cut in to 8 wedges
• 2 x Green Peppers cut in to 1″ squares
• 12 – 15 Bamboo Skewers

Marinade Ingredients

• 1 x Lemon, the zest grated and juice extracted
• 1 x Lime, the zest grated and juice extracted
• 1 x Glass of white wine4 x tablespoon Extra Virgin Olive Oil
• 1 x Bulb of Garlic, crushed (we recommend the Really Garlicky Company garlic)
• 1 x tablespoon crushed coriander
• 1 x tablespoon white peppercorn seeds
• 1 x tablespoon fennel seeds crushed
• 1 x sprig of fresh thyme
• 1 x sprig of fresh rosemary

Method

In a bowl, mix all the marinade ingredients together, add the lamb, green peppers and onions and refrigerate for 12 hours.  Place bamboo skewers in cold water for 20minutes to prevent them burning on the BBQ.  Mix the meat and vegetables on the skewers and place on a pre-heated BBQ.  Turn regularly.  When the meat has cooked serve on a bed of warm cous cous and accompany with a Tzaiki dressing (diced cucumber, mint and yogurt)