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Prep Time:10minutes
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Cook Time:20minutes
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| Servings: Serves | Unit of measure: |
- 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
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Ingredients
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- 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.
- Remove the seeds from the red capsicum and cut into chunks.
- 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.
- Assemble the kebabs. Slide the lamb and capsicum onto the skewers
- 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.
- 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.
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