To Dad with love Prep and pack a picnic for dad’s big day

PREP 20 MINS + 4 HOURS OR OVERNIGHT MARINATING

COOK 10 MINS SERVES 8 AS A STARTER

500g lean lamb leg steaks, trimmed of fat, cut into 2.5cm chunks

440ml can Guinness

3 tsp Dijon mustard

3 cloves garlic, crushed

1½ Tbsp finely chopped rosemary

leaves

Freshly ground black pepper

1 red capsicum, cut into 8 pieces 2 zucchini, each cut into 4 pieces 4 small yellow squash, halved 1 red onion, cut into 8 wedges 1 Put the lamb in a shallow dish or airtight container. Put the Guinness, mustard, garlic and rosemary in a medium bowl. Season with pepper. Whisk to combine. Pour the Guinness mixture over lamb. Cover and put in the fridge for at least 4 hours, or overnight, to marinate.

2 Drain the meat from the marinade, returning rosemary to meat. Discard marinade. Alternately thread lamb, capsicum, zucchini, squash and onion between 8 bamboo (see Cook’s tips) skewers.

3 Preheat a barbecue plate or grill to medium. Spray skewers with cooking spray. Place skewers on the barbecue and cook, turning occasionally, for 7-8 minutes or until cooked to your liking.

Nutrition info

PER SERVE 483kJ, protein 15g, total fat 3g (sat. fat 1g), carbs 4g, fibre 2g, sodium 90mg • Carb exchanges ½ • GI estimate low • Lower carb

COOK’S TIPS

Use trimmed rump steak instead of lamb

You can replace the Guinness with a beer of your choice

Soak the bamboo skewers in cold water for 20 minutes before using to prevent them burning.