GRILLED LAMB KEBABS

Serves 4

500g lamb loin, cut into cubes (1.1lbs)

2 green peppers, cut into cubes

Dried apricots

 

MARINADE

2 garlic cloves, minced

Grinding of black pepper

1/4 tablespoon crushed peppercorns (0.04oz)

1/2 teaspoon salt (0.08oz)

3 tablespoons olive oil (0.5oz)

Juice of 1 lemon

 

Combine marinade ingredients.

Add the cubed lamb, mix well and marinate for 1/2 an hour.

Divide the lamb into 4, thread onto a skewer alternating the meat with apricots and peppers.

Prepare the Cobb with the roasting rack.

Grill on the Cobb for 15 minutes turning often and brushing with the marinade as the kebabs cook.

 

OPTIONAL: any meat may be used for kebabs and marinated with a marinade of your choice.

 

THREE BEAN SALAD

 

Serves 4

1 small onion, finely chopped

1 small green or red pepper, finely chopped

1 red chilli, chopped

3 tins of beans (410g) (0.9lbs), choose three bean types (butter beans, red kidney beans, sugar beans, baked beans, sliced green beans or chickpeas)

1 bunch fresh parsley, chopped

 

DRESSING

1/4 cup olive oil (2.2oz)

1/4 cup brown vinegar (2.2oz)

1/4 cup brown sugar (2.2oz)

Salt and pepper

 

Chop the vegetables and herbs.

Rinse the brine off all the beans (except the baked beans).

Mix the dressing ingredients.

Mix the vegetables, herbs and beans.

Add together and chill for 2 hours.