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Lamb & Pepper Kebabs with Salsa

Lamb & Pepper Kebabs with Salsa

Recipe Submitted By: bakingmad

Why not try these Lamb & Pepper Kebabs with Salsa, perfect for a Summer BBQ and the flavour is nice & spicy!

Preparation Time	00 minutes
Portions	4
Skill Level	Easy
Average Rating

Lamb & Pepper Kebabs with Salsa Ingredients

4	Lean Lamb Steaks
1	Red Pepper de-seeded and diced
1	Yellow Pepper de-seeded and diced
2 tbsp	Chinese Plum Sauce
1 tbsp	Tomato Puree
3 tsp	Half Spoon Granulated Sugar (Silver Spoon)
1 tsp	Fresh Rosemary finely chopped
2	Cloves of Garlic finely chopped

Additional Ingredients

6	Ripe Tomatoes
1	Lime
1 tbsp	Chopped Chives
1 tbsp	Balsamic Vinegar
1 tsp	Half Spoon Granulated Sugar (Silver Spoon)
grams	Salt & Ground Black Pepper

This recipe uses

How to make Lamb & Pepper Kebabs with Salsa

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Remove all the fat from the lamb steaks with a sharp knife and cut into bite size pieces.
Take 4 wooden or metal skewers and thread the lamb and peppers onto each, and place on a baking tray.
Combine the remaining ingredients together in a small bowl and mix well. Pour over the lamb and turn the kebabs, coating both sides.
Grill under a preheated hot grill for 8-10 minutes on each side basting with more glaze if required.
Make the salsa. Skin the tomatoes by plunging them into boiling water for 10 seconds. Remove and submerge in ice-cold water. Peel away the skin then slice each tomato in half and remove the seeds using a teaspoon.
Chop the tomato flesh and place in a bowl. Using a zester remove thin strips of zest from the lime and add to the bowl along with juice.
Stir in the chives, balsamic vinegar and Silver Spoon Low Calorie sweetener, seasoning to taste.

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