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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.

LambBarbecueCaribbeanKebabPineapple
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
10
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
115
g
Molasses Sugar
CondimentsSauces
4
tbsp
Malt Vinegar
1
tsp
Dijon Mustard
Dairy
2
piece
Egg Yolks
free-range
Fruits
175
ml
Pineapple Juice
1
piece
Pineapple
flesh chopped into quarters
3
piece
Banana
not too ripe, peeled, chopped
1
piece
Lime
juice only
GrainsCereals
6
piece
Flatbreads
Meat
750
g
Lamb Neck Fillet
fat trimmed, cut into 3cm cubes
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed to a paste
1
bunch
Coriander
leaves only, finely chopped
OilsFats
1
1
Sunflower Oil
for brushing
290
ml
Sunflower Oil
for mayonnaise
Vegetables
2
piece
Red Pepper
seeds removed, cut into 3cm squares
2
piece
Green Pepper
seeds removed, cut into 3cm squares
2
piece
Red Onion
peeled, chopped into 3cm wedges
1
piece
Red Chilli
shredded, half seeds reserved
0.5
piece
Iceberg Lettuce
shredded

Method

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