Lamb and Courgette Skewers
- prep 5 mins
- cook 10-15 mins
- makes 6 skewers
- 500g cubed lean Scotch Lamb shoulder meat
- 3 medium courgettes cut into chunks
- 3 tbsp concentrated tomato puree
- 1 clove garlic, crushed
- 1/2 tsp salt
- 1 tsp finely grated lemon rind and 2 tbsp lemon juice
- 6 bay leaves (optional)
Warm Mediterranean flat bread and houmous.
In a bowl mix together the tomato puree, garlic, lemon rind, salt and juice. Add the lamb pieces and lots of black pepper, mix well and leave to marinate for 10 minutes if possible.
Thread the lamb and courgettes (and bay leaves, if using) onto skewers and cook under a preheated grill or on the barbecue for about 10 to 15 minutes, turning regularly so that the tomato paste doesn't burn. Serve with warm bread and houmous.