Ingredients
- 2kg cubed lamb pieces
- 1 can apricot halves (drain, but keep juice)
- 1 can pineapple pieces, drained
- 12 small onions, peeled
- 12 button mushrooms, washed
- 2 green peppers, cut into thick pieces
- Salt and pepper
- 25ml brown vinegar
- 10ml juice from the tinned fruit
- 5ml curry powder
- 12.5ml chutney
- 5ml ground ginger
- 10ml soy sauce
METHOD
Step 1
Season cubes of meat with salt & pepper
Step 2
Place the meat on skewers, alternating with apricot halves, pineapple pieces, onions, mushrooms and green pepper pieces.
Step 3
Mix all the other ingredients (Brown vinager, juice from tinned fruit, curry powder, chutney, ground ginger and soy sauce) together to form a basting sauce.
Step 4
Baste the kebabs well before placing under the grill.
Step 5
Turn and baste regularly
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