Flavour of the Month

Serve these colourful kebabs with corn on the cob and a crisp green salad. Cooked on the barbecue or under the grill they are sure to be popular.

Lamb and Vegetable Kebabs

Serves 4

500 g (1 lb) lean lamb cubes
250 g (8 oz) cherry tomatoes
250 g (8 oz) button mushrooms
250 g (8 oz) zucchini, cut into pieces
Baste
3 tablespoons honey, warmed
2 teaspoons salt-reduced soy sauce
1/2 teaspoon ground ginger

Thread lamb, tomatoes, mushrooms and zucchini alternately onto oiled bamboo skewers.
To make baste, combine honey, soy sauce and ginger. Brush over kebabs.
Grill or barbecue kebabs over a high heat for 8-10 minutes or until cooked to your liking, brush with baste and turn frequently during cooking. Serve immediately.

Health Tip
Lean lamb is a good source of iron in the diet

Salt-reduced soy sauce reduces the salt content

Vegetables are a good source of antioxidants