Ingredients

• 650- 750g HORIZON lean, boned trimmed leg or shoulder lamb

Marinade:

• 1 small onion, very finely chopped
• 1 plump clove garlic, crushed
• 1 tsp sugar or honey
• 1 tbsp soy sauce
• 2 tbsp lemon juice
• 2 tbsp olive or other oil
• freshly ground pepper

Tomato Dressing:

• 500g tomatoes
• 1/2-1 tsp salt
• freshly ground pepper
• 1-2 tbsp chopped fresh parsley or coriander
• 2 tbsp wine vinegar
• 2-4 tbsp olive oil

Directions:

1. Cut lamb into 1.5cm cubes. Mix with marinade ingredients. Marinate for 1-2 hours at room temperature.
2. Blanch tomatoes 2 minutes in boiling water. Cool in cold water, peel, quater then scoop out seeds. Dice tomato flesh and mix with remaining ingredients.
3. Thread lamb on skewers. Grill or barbeque 6-8 minutes, turning to brown meat evenly.
4. Push lamb off skewers into pita bread or on to crusty bread rolls. Add tomato dressing and grated courgettes, sauteed or steamed 2-3 minutes, or tomato, cucumber, alfalfa sprout or bean salads.

Serves 4