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Char-grilled Lamb, Mushroom and Red Onion Kebabs

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Ingredients

375ml pack Campbell’s Real Stock - Vegetable
1kg diced lamb
300g button mushrooms, quartered
2 red onions, cut into 2cm pieces
1 cup (250mls) red wine
3 tbsp olive oil
4 tbsp Worcestershire sauce
2 tbsp finely chopped fresh rosemary leaves
½ tsp cracked black pepper

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Method untested

Preparation Time: 15 mins
Marinating Time: 2 hours
Cooking Time: 10 mins
Serves: 6-8

1. Thread lamb, mushrooms and onion alternately onto skewers.
2. Combine stock, red wine, oil, Worcestershire sauce and rosemary in a large, non-metallic, rectangular container, season well with pepper. Add lamb skewers to marinade. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
3. Remove skewers from marinade and cook, over a medium – high heat, on a pre-heated BBQ, char-grill plate or frying pan, for 3 –4 minutes each side or until cooked to your liking.



This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.





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Series: Celebrity MasterChef 2009

Segment: Stock Recipes

Chef: Campbells

Tags: Lamb

Rating:


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Char-grilled Lamb, Mushroom and Red Onion Kebabs

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