Ingredients

Kebabs:

• 500g diced lamb (bite size)
• 8 whole cherry tomato’s (only cut them in half if they are too large)
• ¼ red onion (diced into large pieces)
• 1 1/2 teaspoon cumin powder
• drizzle of olive oil ( 1 tablespoon)
• pinch of salt and pepper
• Skewers (if using wooden skewers soak in water for at least 15mins beforehand)

Slaw:

• 3 cups red cabbage  (finally sliced)
• 1 red Apple (finally chopped in to match stick size)
• 1 cup Celery (finally chopped in to match stick size)
• 1 cup carrot (finally chopped in to match stick size)
• 1 handful of mint leaves (roughly chopped)
• 1 handful of continental parsley (roughly chopped)
• 1 tablespoon sun flower seeds
• 1 tablespoon pepita seeds

Dressing:

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon Honey
• 1 small garlic clove crushed
• Pinch of salt and pepper to taste

Method

1. In bowl coat the diced lamb evenly with the oil and cumin powder.

2. Thread the lamb, red onion, and cherry tomatos on to the skewers and set a side while the BBQ is warming up.

3. Meanwhile prepare the salad; to thinly chop the apple, celery and carrot in to match stick size it is best to use a mandoline slicer. Add all of the salad ingredients except for the seeds into a large serving bowl.

4. To make the dressing add all of the ingredients into a small jar with a tight lid, shake jar well and pour over the salad. Toss the salad and sprinkle over the sunflower and pepita seeds.

5. Once the BBQ is warmed up, place the skewers on to cook for 5-10 minutes depending on the heat of your BBQ. Turn them to ensure they cook evenly.

6. Serve the Skewers with the salad on the side.