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Garlic Lamb Kebabs

Marinate cubes of lamb shoulder in a garlicky mixture of olive oil and white wine for tenderness and flavour, grill them on skewers with tomatoes and mushrooms, and serve with rice pilaff and green salad.

ingredients

serves 6
700 g (1 1/2 lb) boned shoulder of lamb
6 small tomatoes
18 mushroom caps
salt
olive oil
freshly ground black pepper

for the garlic wine marinade

120 ml (8 tblsp) white wine
120 ml (8 tbsp) olive oil
2 - 3 garlic cloves, finely chopped
2 small bay leaves, crumbled
freshly ground black pepper

method

1. Combine the marinade ingredients in a large bowl. Cut the meat into 24 x 25 mm (1 in) cubes. Add meat to the marinade and leave to marinate for at least 4 hours - overnight is best. If marinating for a longer period, refrigerate, then bring the meat back to room temperature before cooking.

2. Heat the grill without the grid to high.

3. Discarding the ends, cut each tomato into 3 even slices. Thread each of 6 skewers with a lamb cube, a tomato slice and a mushroom cap. Repeat twice more and finish with a piece of lamb. Season generously with salt.

4. Brush the grill grid with olive oil. Place the kebabs on the grid and grill, 7.5 cm (3 in) from the heat, for 4 - 6 minutes according to your taste, turning the skewers and basting them from time to time with the marinating , juices. Serve immediately.

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