Lamb Kebabs With Barbecaue Sauce

450 g/1 lb lean lamb, trimmed and cut into
4 cm/11/2 inch cubes
8 small tomatoes, washed
12 small mushrooms, wiped and trimmed
5 tablespoons lemon juice
3 tablespoons soy sauce
4 teaspoons Worcestershire sauce
1 garlic clove, peeled and crushed
40 g/11/2 oz polyunsaturated margarine
To finish:
1/2 small cabbage, washed and shredded
4 carrots, grated
2 small apples, unpeeled, washed and diced

Thread the meat, tomatoes and mushrooms alternately on to 4 skewers. Put the lemon juice, soy sauce, Worcestershire sauce, garlic and margarine into a small pan and heat to melt the fat. Marinate the skewered kebabs in the mixture for 2 hours.

Cook the kebabs on a barbecue or under a preheated hot grill for 10 to 15 minutes or until the meat is tender, turning and basting with the remaining sauce. Serve on a bed of shredded cabbage, carrot and apple.

SERVES 4