Lamb and Courgette Skewers
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)
- 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.