July 26, 2016

Serves 4

1 protein | 1 vegetable | 1 fat


1/4 cup red wine
1 Tbsp olive oil
1 Tbsp Vegemite
2 Tbsp tomato paste
2 drops tabasco sauce
500g lamb fillets, cut into cubes
1 green capsicum, cut into squares
8 mushrooms, halved
8 cherry tomatoes


  1. Combine red wine, olive oil, vegemite, tomato paste and tabasco in a dish. Add lamb and refrigerate for 1 hour.
  2. On skewers, alternately thread lamb, capsicum and mushrooms, finishing with a cherry tomato.
  3. Cook under a grill or on a barbecue for 10-12 minutes, turning occasionally and basting with marinade during cooking.
  4. Serve hot with vegetables and steamed rice (optional – 1 grain/starchy carb).