Honey & mustard lamb kebabs with fennel coleslaw
recipe
Honey & mustard lamb kebabs with fennel coleslaw
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A fresh and easy take on the traditional barbequed kebab.
Ingredients
- 450g (1lb) lean lamb leg steaks
- 45ml (3tbsp) honey
- 15ml (1tbsp) wholegrain mustard
- 15ml (1tbsp) cider vinegar
- Garlic (crushed)
- 1 fennel bulb (finely shredded)
- 1 red onion (thinly sliced)
- 45ml (3tbsp) cider vinegar
- 30ml (2tbsp) wholegrain mustard
- Olive oil
Serves:
4
Preparation:
40
Cook Time:
15
Total Time:
55min
Directions
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- Cut the lean lamb leg steaks into cubes and mix in a bowl with the honey, ml (bsp) wholegrain mustard, ml (bsp) cider vinegar and the crushed garlic. Mix well, cover and refrigerate for approximately minutes.
- Meanwhile make the fennel coleslaw. In a bowl place the shredded fennel, and sliced red onion. Add ml (bsp) cider vinegar, ml (bsp) wholegrain mustard and ml (bsp) olive oil, mix well to combine.
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