A fresh BBQ meal with a lovely Mint & Caper Salsa

Impress your barbecue guests with this delicious low-fat barbecue meal with a fresh tasting salsa. If it's raining, just pop the kebabs in the oven.

Serves 2 Ingredients: 1 tablespoon fresh Rosemary, finely chopped (or ¼ tablespoon dried) 1 tablespoon olive oil 2 garlic cloves (crushed) 350g lamb leg steaks (trimmed of all fat and cut into 1.5cm cubes) 1 sweet pepper (deseeded and cut into small chunks) 1 courgette (halved and cut into chunks) Salsa: 1 tablespoon baby capers 2 tablespoons fresh mint (chopped) 1 red chilli (finely chopped) 1 teaspoon runny honey 2 tablespoons olive oil 1½ tablespoon Three Counties Gourmet's 'Rosemary & Garlic Balsamic Vinegar' 1 tablespoon Three Counties Gourmet's 'The Connoisseur's Mustard'

Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least 30 minutes (or overnight).

Combine the salsa ingredients and set aside (best prepared up to 2 hours before eating).

Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning lightly until charred.

Spoon over a little of the salsa. Serve with extra salsa, flat bread and salad.

Alternative: You can substitute red wine vinegar for the balsamic vinegar and rapeseed oil for the olive oil if you prefer.

If you are using wooden kebab sticks, then soak them for at least an hour before barbecuing to avoid them charring. Personally, I prefer to use the stainless steel ones. They are easier to handle and kinder on the environment as they are resuable. Most places sell them during the barbecue season, but they do tend to sell out quick.

© Delia Swift (July 2010)