Lamb Kebabs with Mango Relish

INGREDIENTS:

550 grams boneless lamb

Vegetables

1 whole white onion
8 Cherry tomatoes
1 whole Big Red Bell pepper
1/3 cup hoisin sauce

Mango Relish

1 tablespoon oil
1 onion, chopped
2 small red chillies, chopped
1 large mango, peeled and chopped
4 pcs. dried mangoes (cut into small pieces)
2 tablespoons white wine vinegar
2 tablespoons sugar

PROCEDURE:

1. Trim lamb of excess fat and sinew. Cut lamb into 3cm cubes.
2. Cut (vegetables) into 3cm lengths.
3. Thread lamb and (vegetables) alternately onto skewers.
4. Place kebabs onto a cold, lightly oiled grill tray. Brush with hoisin sauce.
5. Cook kebabs under high heat for 4 minutes on each side or until cooked as desired, brushing occasionally with hoisin sauce.

To make mango relish:

1. Heat oil in a medium pan, add onion and chillies, stir over medium heat for 2 minutes or until onion is tender.
2. add mango, vinegar and sugar, bring to the boil.
3. reduce heat to low, simmer, uncovered, for 5 minutes or until mixture has a pulpy consistency.
4. Serve with lamb kebabs.

Yield: 4