These delicious kebabs are marinated in olive oil, white wine and herbs before grilli?ig . They make a superb lunch or supper dish and could be served on a bed of saffron rice.
8 fl. oz. olive oil
4 fl. oz. dry white wine
1 medium-sized onion, finely chopped
1 celery stalk, finely chopped
1 garlic clove, crushed
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon chopped fresh chives
6 black peppercorns, crushed
1 bay leaf
1 teaspoon salt
3 lb. boned leg of lamb, cut into
12 oz. button mushrooms, wiped clean
18 small whole tomatoes
8 small onions, peeled, boiled for
8 minutes and drained
2 oz. butter, melted
In a large shallow dish, combine the oil and white wine. Add the chopped onion, celery and garlic. Stir in the thyme, basil, chives, peppercorns, bay leaf and salt. Lay the meat cubes in the mixture and leave to marinate for 6 to 8 hours at room temperature, turning occasionally.
Preheat the grill to high. With a slotted spoon, lift the meat cubes from the marinade and thread them on to 10 skewers, alternating with mushrooms, tomatoes and onions.
Pour the marinade through a strainer into a large jug. Discard the vegetables remaining in the strainer. Reserve the marinade.
Using a pastry brush, coat the kebabs with the melted butter. Place them under the grill and grill for 2 minutes. Reduce the heat to moderate and continue grilling for a further 10 to 12 minutes, turning the skewers once or twice and basting occasionally with the reserved marinade.
Slide the meat and vegetables off the skewers on to a serving dish and serve.