SEVEN COLOURS KEBABS & MARRAKESH LAMB CHOPS

YIELD: Serves ± 6

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INGREDIENTS

SEVEN COLOURS KEBABS

  • 1 kg Chicken thigh fillets with skin (each cut in half)
  • 60 g Seven Colours Grill Seasoning™ (04639010)
  • 15 ml (1 Tbsp) Oil, for frying

MARRAKESH LAMB CHOPS

  • 100 g RTM Marrakesh Marinade/Glaze R/P (07096010)
  • 200 ml (¾ cup) Water
  • 20 ml (4 tsp) Oil (optional)
  • 1.2 kg Lamb chops

METHOD

1. For the kebabs: Season the chicken with Seven Colours Grill Seasoning™ ensuring that it is evenly coated. 2. Place ± 4 chicken pieces on each skewer. 3. Heat the oil in a non-stick pan and fry the kebabs for 3 - 5 minutes on each side. 4. For the chops: Add water to RTM Marrakesh Marinade/Glaze R/P while stirring continuously to avoid any lumps. Add in oil and mix through. 5. Allow to stand for ± 15 minutes to thicken. 6. Add marinade to lamb chops in a mixing bowl. Mix well to coat evenly. Cook chops in a pan over medium to high heat for 3 - 5 minutes on each side or until cooked.