Lamb, Pepper and Pineapple Kebabs with Lime, Chilli and Coriander Mayonnaise

Lamb marinated in pineapple juice and sugar, skewered with peppers and fruit, then grilled and served with homemade zesty mayonnaise.

Lamb Barbecue Caribbean Kebab Pineapple

Estimated Nutrition

Calories

612.1

kcal / serving

6120.5 kcal total

Carbs

40.6g

per serving

405.8 g total

Fat

42g

per serving

420.2 g total

Protein

17.8g

per serving

178.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Molasses Sugar

CondimentsSauces

tbsp

Malt Vinegar

tsp

Dijon Mustard

Dairy

piece

Egg Yolk

free-range

Fruits

175

Pineapple Juice

piece

Pineapple

flesh chopped into quarters

piece

Banana

not too ripe, peeled, chopped

piece

Lime

juice only

GrainsCereals

piece

Flatbread

Meat

750

Lamb Neck Fillet

fat trimmed, cut into 3cm cubes

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

clove

Garlic

crushed to a paste

bunch

Coriander

leaves only, finely chopped

OilsFats

Sunflower Oil

for brushing

290

Sunflower Oil

for mayonnaise

Vegetables

piece

Red Pepper

seeds removed, cut into 3cm squares

piece

Green Pepper

seeds removed, cut into 3cm squares

piece

Red Onion

peeled, chopped into 3cm wedges

piece

Red Chilli

shredded, half seeds reserved

0.5

piece

Iceberg Lettuce

shredded

Method

Fill flatbreads with lettuce and mayonnaise, then sandwich two kebabs inside.

Pour half the marinade over the lamb in a dish and chill for one to four hours.

Mix pineapple juice, vinegar, molasses sugar, and seasoning in a bowl until smooth.

Whisk egg yolks, mustard, seasoning, garlic, and half the lime juice together.

Gradually whisk in the oil in a thin stream until the mixture thickens.

Stir in shredded chilli, seeds, coriander, and remaining lime juice, then chill.

Soak twelve wooden skewers in cold water for 30 minutes.

Thread lamb, peppers, onion, pineapple, and banana onto skewers and brush with oil.

Grill kebabs on a hot griddle for 8-10 minutes while basting with reserved marinade.