Spicy lamb kebabs
- 8 wooden skewers
- 600g lamb rump steaks
- 3 red onions
- 175g cherry tomatoes
- Dried mint
- 1 lemon
- A good glug of olive oil
Soak your wooden skewers for 20 minutes in warm water.
Cut the lamb in 5 cm pieces. Slice each of the onions into 6 wedges. Place everything into a baking tray, adding the cherry tomatoes.
Place the ingredients alternately onto the skewers making sure the meat is covered in the oil, lemon and mint.
Preheat the barbecue or grill. The kebabs should be grilled for approximately 8 minutes until evenly cooked.