Lamb & Vegetable

Kebabs (Skewed
Lamb)
Serves 2

INGREDIENTS EQUIPMENT
● 150 g lamb Chopping boards
Knives
● ½ tablespoon olive oil Bowls
● 1 tablespoons lemon Skewers
Griller
juice
Measuring spoons
● 1 teaspoon lemon rind Measuring cups
● 1 teaspoon dried
oregano
● 1 clove garlic

● Black pepper

● 4 small mushrooms

● 8 cherry tomatoes

● ¼ green capsicum

● 1 tsp oil

● 4 bamboo skewers

WORKPLAN:

1. Put apron on and wash hands.

2. Get ingredients and equipment.
3. Cut lamb into 2 cm cubes and place in small bowl
4. Add olive oil, lemon juice and lemon rind, oregano, garlic, bay leaf and black
pepper
5. Toss to coat the lamb, set aside to marinate
6. Cover the grill pan with foil.
7. Cut the mushrooms in half and capsicum diced.
8. Drain the lamb and pat dry
9. Thread the lamb, mushrooms, tomatoes, green capsicum onto four skewers (2
each). Alternate the colours to make them appealing, brush the oil over the
kebabs
10. Grill the Kebabs gently for 3 minutes on each side – or until cooked through.
Remember to turn them several times while they are cooking.
11. Serve with rice or noodles
12. Pack up dishes, clean down benches, wash, dry dishes
13. Get dishes checked, pack away
14. Enjoy!