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Cola lamb kebabs with spicy tomato relish recipe
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2 ratings
These lamb kebabs are marinated in cola to give them a delicious sweet and sticky glaze. Pair with a surprisingly simple homemade spicy tomato relish for a crowd-pleasing BBQ main. See method
Ingredients
- 500g Lamb Leg Steaks, cut into 2.5cm pieces
- 200ml cola
- 1 courgette, sliced
- 1 red pepper, seeded and cut into 2.5cm pieces
- 1 yellow pepper, seeded and cut into 2.5cm pieces
- 8 closed cup mushrooms, halved
- 2 tbsp olive oil
- salad leaves, to serve (optional)
For the relish
- 1 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 red chilli, seeded and finely chopped
- 227g tin chopped tomatoes
- 1 tbsp dark brown sugar
- 1 tbsp white wine vinegar
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
1835kj
438kcal
22%
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Fat
22g
32%
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Saturates
7g
34%
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Sugars
13g
15%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 14g
Protein 46.5g
Fibre 2.2g
Method
These lamb kebabs are marinated in cola to give them a delicious sweet and sticky glaze. Pair with a surprisingly simple homemade spicy tomato relish for a crowd-pleasing BBQ main.
- Put the lamb pieces in a large bowl and pour over the cola. Cover with clingfilm and chill for 2-3 hrs to marinate. Drain and discard the cola.
- To make the relish, heat the oil in a small pan, add the onion and garlic and cook over a gentle heat for 5 mins until softened. Add the chilli and cook for a further min. Turn up the heat and add the chopped tomatoes, sugar and white wine vinegar. Season to taste and simmer for 5-7 mins, stirring occasionally, until thickened. Set aside to cool.
- Thread 8 skewers with the lamb, courgette slices, peppers and mushrooms. Brush with the oil and cook on a preheated barbecue or griddle for 10-12 mins, turning regularly, until completely cooked. Brush with more oil if necessary. Serve with the relish and salad.
See more Barbecue recipes
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