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Lamb, pepper and pineapple kebabs with lime, chilli and coriander mayonnaise
Fruit and vegetables
2 large red
peppers
, seeds removed, cut into 3cm/1¼in squares
2 large green
peppers
, seeds removed, cut into 3cm/1¼in squares
2
red onions
, peeled, chopped into 3cm/1¼in wedges
1 fresh
pineapple
, skin and core removed, flesh cut into quarters, then chopped
3 large
bananas
(not too ripe), peeled, chopped
1 large
garlic
clove, crushed to a paste with the edge of a knife
1
lime
, juice only
1 red
chilli
, seeds removed (half reserved), shredded
small bunch
coriander
, leaves only, finely chopped
½
iceberg lettuce
, shredded
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
4 tbsp malt
vinegar
115g/4oz
molasses
sugar
salt and freshly ground
black pepper
sunflower or groundnut oil, for brushing
salt and freshly ground
black pepper
290ml/9¾fl oz sunflower or light
olive oil
Dairy, eggs and chilled
2 free-range
egg yolks
Meat, fish and poultry
750g/1lb 10oz
lamb neck
fillet, fat trimmed, cut into 3cm/1¼in cubes
Other
175ml/6fl oz
pineapple juice
5-6
flatbreads
Back to recipe
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