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Lamb steak - 600 g (diced)
Zucchinis - 2 (sliced)
Red onions - 2 (peeled, cut into wedges)
Red capsicums - 2 (seeded and cut into eights)
Olive oil - 1/2 cup
Lemon juice - 2 tbsp
Garlic - 2 cloves (crushed)
Fresh mint - 2 tbsp (finely chopped)
Fresh rosemary - 1 tsp (finely chopped)
Freshly cracked black pepper - 1/2 tsp


  • Leave skewers to soak overnight to avoid burning on the barbecue. 
  • thread skewers with the lamb, zucchini, onion and capsicum.
  • Combine all other ingredients. Pour the marinade mixture over the lamb skewers; cover and refrigerate 2-3 hours. 
  • Remove from fridge and barbecue over a hot grill for 10 minutes or until meat is cooked through.
  • Keep refrigerated for lunches; reheat or eat cold.
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