BBQ Lamb Kebabs with Chunky Zucchini & Tomato Salsa

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BBQ Lamb Kebabs with Chunky Zucchini & Tomato Salsa

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe
Prep Time: 10minutes

Cook Time: 20minutes

Servings: Serves Unit of measure:
Ingredients
  • 300 g Lamb steaks Fat trimmed
  • 1 tbsp Oil Garlic infused
  • 1 tbsp Lemon juice
  • 1 tsp Lemon zest
  • 1 tsp Fresh rosemary Finely chopped
  • 1/4 tsp Salt
  • Seson with black pepper
  • 1 Red Capsicum Large deseeded
  • Zucchini + Tomato Salsa
  • 110g Zucchini
  • Drizzle olive oil
  • 3/4 cup FODMAPPED Slow Roasted Vegetables Pasta Sauce
  • To Serve
  • Cooked rice
  • 2 cups Coleslaw (finely sliced carrot, lettuce, red cabbage)
  • Fresh parsley Finely chopped for garnish
Ingredients
  • 300 g Lamb steaks Fat trimmed
  • 1 tbsp Oil Garlic infused
  • 1 tbsp Lemon juice
  • 1 tsp Lemon zest
  • 1 tsp Fresh rosemary Finely chopped
  • 1/4 tsp Salt
  • Seson with black pepper
  • 1 Red Capsicum Large deseeded
  • Zucchini + Tomato Salsa
  • 110g Zucchini
  • Drizzle olive oil
  • 3/4 cup FODMAPPED Slow Roasted Vegetables Pasta Sauce
  • To Serve
  • Cooked rice
  • 2 cups Coleslaw (finely sliced carrot, lettuce, red cabbage)
  • Fresh parsley Finely chopped for garnish
Instructions
  1. Remove the fat from the lamb steaks and cut into 3cm chunks. In a small bowl, whisk together the garlic infused oil, lemon juice, lemon zest, rosemary, salt, and a few grinds of black pepper. Place the lamb into a bowl, pour over the marinade, then toss to coat. Cover and allow to marinate for at least 10 minutes or up to 1 hour.
  2. Remove the seeds from the red capsicum and cut into chunks.
  3. Slice the zucchini in half and then into small chunks. Place the zucchini in a bowl, drizzle with olive oil, then season with a few grinds of salt. Place the FODMAPPED Slow Roasted Vegetables Pasta Sauce into a small saucepan and heat over medium-low heat until warm. Place a separate frypan over medium heat and fry the zucchini in a drizzle of olive oil for 3 minutes each side until lightly golden and tender. Place the sauce in a small bowl and mix through the zucchini, place to one side.
  4. Assemble the kebabs. Slide the lamb and capsicum onto the skewers
  5. Preheat a griddle pan or BBQ to medium heat. Cook the lamb skewers for 3 minutes per side until lightly caramelised and the lamb is cooked to your liking.
  6. Serve the lamb kebabs with a dollop of warm tomato and zucchini salsa and add a side of cooked rice and coleslaw. Garnish with fresh parsley.
Recipe Notes
We understand that making sauces from scratch might not be your thing. We’ve got you covered - our FODMAPPED Slow Roasted Vegetable Pasta Sauce makes an excellent base for warm salsas.

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FODMAPPED Slow Roasted Vegetable Pasta Sauce
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