Instructions: Place cutlets in marinade.

Prepare vegetables. Chill tomatoes; parboil onions for about 8 minutes. Peel sweet potato and cut into slices 1 cm thick, parboil for 10 minutes. Wash capsicum, cut into eighths lengthwise and remove seeds. Add to cutlet marinade and marinate for 3 hours. Slice lemons into 8. Wipe mushrooms and brush with melted butter.

Thread meat, vegetables and tomatoes on to 8 skewers with the lemon slices and bay leaves.

BBQ over glowing coals for about 10 mins, turning and occasionally brushing meat with remaining marinade.

Marinade: Combine all ingredients and mix well

Arni Souvlakia
Serves 8 to 10

leg of lamb, or equivalent
200g pkt dried apricots

Marinade:
1/2 cup dry white wine
1/2 cup olive oil
juice 1/2 lemon
2 tsp dried oregano leaves
3 cloves garlic, crushed
salt and pepper

Cut lamb into cubes. Place in marinade and leave for at least 3 hours, turning occasionally.

Meanwhile, soak apricots in water for 30 minutes. Drain.

Remove meat from marinade and thread onto skewers alternately with the apricots.

BBQ over glowing coals, turning occasionally until meat is cooked. Serve garnished with sprigs of fresh herbs.

Marinade: Combine all ingredients and mix well.

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