Paprika And Orange Lamb Kebabs

500 g/11/4 lb lamb fillet, trimmed and cut into
2.5 cm/1 inch cubes
1 large red pepper, cored, &seeded and cut into
2.5 cm/1 inch pieces
Marinade:
1 tablespoon olive oil
2 tablespoons tomato puree
1 teaspoon paprika
2 tablespoons red wine
I small onion, peeled and grated
grated rind and juice of 1 small orange
2 teaspoons honey
3 drops Tabasco
salt
freshly ground black pepper
Garnish:
4 sprigs of rosemary
4 orange slices

Place the lamb cubes in a shallow dish. CoMbine the marinade ingredients in a bowl and mix well. Pour over the lamb and stir. Cover and refrigerate for 6 to 8 hours or overnight.

Preheat the oven to 190 °C/375 °F, Gas Mark 5.

Arrange the lamb on 4 kebab skewers with the pepper pieces. Place on a rack over a dish or tin and spoon the remaining marinade over the kebabs. Place rosemary sprigs below the kebabs and cook in the oven for 20 to 30 minutes, or under a preheated medium hot grill for 15 to 20 minutes, turning once. Transfer to a heated serving dish and garnish the kebabs with rosemary sprigs and orange slices. Serve with brown rice and a fresh green salad.

SERVES 4