Servings | serves |
Ingredients
- 1 kg Lamb diced
- 300 grams Button Mushrooms
- 2 Red Onion cut into 2cm wedges
- 375 mls Stock
- 1 cup Red Wine
- 3 tablespoons Olive Oil
- 4 tablespoons Worcestershire Sauce
- 2 tablespoons Rosemary Leaves finely chopped
- 1/2 teaspoon Black Pepper Cracked
Ingredients
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Instructions
- Tread lamb, mushrooms and onion alternately onto skewers.
- Combined stock, wine, oil, worcestershire sauce and rosemary in a large, non-metallic, rectangular container and season with pepper.
- Add lamb skewers to marinade. Cover and marinate in the fridge for at least 2 hours, turning occasionally.
- Remove skewers from marinade and cook over a medium-high heat on a pre-heated BBQ, char-grill plate or frying pan for 3-4 minutes each side or until cooked to your liking.
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