The charcoals are crackling… it is time to cook the kebabs and delight your guests.

Ingredients – Serves 4

• 450g of boned shoulder of lamb, cut and diced
• 1 small pineapple, cut in dices
• 50g tomato coulis
• 1 peeled mango cut into strips
• 1 red pepper, sliced
• 2 tablespoon curry powder
• 2 tablespoon olive oil
• Salt and ground pepper
• 2 tablespoon Darégal frozen Coriander
• 2 tablespoon Darégal frozen Garlic

Preparation time: 15 min – Cooking time: 5 min

1. Turn the grill on or light the barbeque.
2. In the mixer, add the mango, the pepper, the tomato coulis, the curry powder, the olive oil, 1 tablespoon of coriander and garlic and mix for 30 seconds. A pinch of salt and some ground pepper.
3. Marinate the lamb in the mixture.
4. On a wooden skewer, thread the meat and the pineapple.
5. Place the kebabs in a dish and put in the grill or place directly onto the barbeque. Cook for 5 minutes turning halfway.
6. Before serving, sprinkle with the rest of the coriander. It is ready!

Enjoy!

Tip

Personally, I serve mini-kebabs with basmati rice or sauted courgettes in basil.

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