INGREDIENTS

600g lamb leg steaks, trimmed and cut into 2cm cubes
24 button mushrooms
1 onion, peeled and cut into 2cm pieces
1 each, red and green pepper, seeded and cut into 2cm pieces

COMBINE THE FOLLOWING
3 garlic cloves, peeled and crushed
3 Tbsp parsley, chopped
1 Tbsp rosemary, fresh or dried
1 Tbsp chives, chopped or 2 tsp dried
2-3 Tbsp fresh mint, chopped or 2 tsp dried
salt and pepper to taste
1 Tbsp white vinegar
1 Tbsp olive oil

METHOD

Tightly thread alternating pieces of lamb, capsicum, onion and button mushroom on to skewers( flat-bladed metal ones are best), and place in a single layer in a shallow tray.

Rub the combined garlic and herbs over the kebabs turning to coat and leave, covered in a cool place 2-3 hours.

Lightly brush the kebabs with a little extra oil and barbecue 8-10 minutes, turning gently to retain the herb coating.