Lamb and Mushroom Skewers

450g/1lb boneless lamb steaks, cubed ,
2 tbsp Mizkan Seasoned Rice Vinegar,
2 tbsp olive oil,
1 tsp brown sugar,
1 tsp ground cumin,
1 tsp ground coriander,
250g/9oz button mushrooms, stalks trimmed.

Vinaigrette
6 tbsp olive oil,
2 tbsp Mizkan Seasoned Rice Vinegar,
1 tsp wholegrain mustard ,
2 tsp chopped fresh mint ,
Salt and pepper.

Method

Put the lamb in a bowl. Mix together the vinegar, olive oil, sugar, cumin and coriander and pour over the lamb, coating the meat all over. Cover and leave in a cool place to marinate for several hours or overnight.

Drain the lamb, reserving the marinade, and thread on to skewers alternating with the mushrooms. If using wooden kebab sticks, soak them in cold water for 1 hour before using to prevent them burning under the grill. Brush the mushrooms with some of the marinade and grill for 8-10 minutes, turning the kebabs over regularly and brushing with any leftover marinade, until the meat is cooked to taste.

Meanwhile, make the vinaigrette. Whisk all the ingredients together, adding salt and pepper to taste.

Serve the skewers as soon as they are cooked, accompanied with rice or cous cous, and a salad, drizzled with the vinaigrette.