Lamb and courgette kebabs
600g lamb shoulder steaks, trimmed of fat Juice of 1 lemon 3 tbsp olive oil 2 tbsp fresh thyme leaves 4 courgettes, trimmed and thickly sliced Salt and freshly ground black pepper 1. Cut the lamb steaks
- Cut the lamb steaks into 2cm cubes. Place lemon juice, oil and thyme in a bowl. Add cubed meat and toss well. Leave to marinate for 30 minutes to tenderise and flavour the meat.
- Preheat a barbecue or a gas or electric grill. Thread cubes of meat onto skewers, alternating with pieces of courgette. Season with salt and pepper.
- Barbecue or grill for 2 to 3 minutes on each side or until browned all over.
Tip: If using bamboo skewers, remember to soak these for several hours (or preferably overnight) in cold water before use. This will prevent the bamboo catching fire and burning under the grill.