Makes: 4 kebabs
Cooking Time: Approximately 12-15 minutes

INGREDIENTS

450g (1lb)hand diced lamb, cut into 2.5cm (1") cubes

For the marinade:

45ml (3tbsp) tomato ketchup
30ml (2tbsp) red wine vinegar
15ml (1tbsp) olive oil
15ml (1tbsp) fresh basil, chopped
15ml (1tbsp) fresh thyme, chopped

METHOD

1. In a large bowl mix together the marinade ingredients. Add the meat, mix thoroughly cover and refrigerate for approximately 30 minutes to 4 hours. (The longer you leave the meat marinating, the more intense the flavour will be.)
2. Remove cubes and thread the meat onto skewers. Cook under a preheated grill or barbecue for approximately 12-15 minutes, turning occasionally.

Serve the kebabs on a bed of tomato and spring onion rice salad.