Ingredients

300g lamb leg pieces
1 tbsp fresh mint
freshly ground black pepper
1 clove garlic, crushed
12 shallots
2 green peppers
12 small button mushrooms
12 cherry tomatoes
1 tbsp mint sauce
a little vegetable oil

To serve
1 block Feta cheese
2 tbsp freshly chopped dill
2 tbsp extra virgin olive oil
¾ bag Lasting Leaf Sweet & Crunchy
You will also need 4 wooden skewers.

Method

Soak the wooden skewers in water.

Cut the lamb into 2cm cubes and place into a bowl. Chop the fresh mint finely and mix well with the lamb adding the black pepper and garlic. Cover and place into the refrigerator for 20 minutes to marinade.

Place the shallots into a bowl and cover with boiling water. Leave until the water turns brown then drain. The shallots should be easy to peel now. If not, add some more boiling water and wait for a few moments. Remove the skins. Cut the top and bottom off the peppers, discard the core and cut into 2cm squares.

To assemble the kebabs: evenly arrange the meat, pepper, shallots, mushrooms and tomatoes onto skewers. Brush with mint sauce and then with vegetable oil.

Heat a grill to a high heat and cook for about 10-15 minutes turning frequently. Alternatively, BBQ the kebabs.

Cut the Feta into cubes and mix together with the dill and olive oil, toss together with the Lasting Leaf Sweet & Crunchy.