| Servings | serves |
Ingredients
- 1 kg Lamb diced
- 300 grams Button Mushrooms quartered
- 2 Red Onion cut into 2cm pieces
- 375 mls Vegetable Stock
- 1 cup Red Wine
- 3 tablespoons Olive Oil
- 4 tablespoons Worcestershire Sauce
- 2 tablespoons Rosemary Leaves finely chopped
- ½ teaspoon Black Pepper
Ingredients
| |
Instructions
- Thread lamb, mushrooms and onion alternatively onto skewers.
- Combine stock, red wine, oil, Worcestershire Sauce and rosemary in a large, non-metallic, rectangular container, season well with pepper. Add lamb skewers to marinade. Cover and marinate in the refrigerator 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. Serve with a mixed green salad.
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