Barbecued Lamb Kebabs with Fresh Tomato Relish

Serves 6, Prep and Cook: 1 hour, 10 mins

2 x 1.1kg butterflied lamb leg marinated in olive oil, rosemary and garlic, well-trimmed

¼ cup olive oil

1 large red onion, peeled 12 x 25cm long metal skewers

2 tsps Outback Spirit Tasmanian

Pepper Salt (See Tip) Fresh mint leaves, to garnish

FRESH TOMATO RELISH

250g punnet cherry tomatoes, halved ¼ cup red wine vinegar 250g jar tomato relish (1 cup) 2 tblsps smoky barbecue sauce

1 To make relish, combine tomatoes and vinegar in a medium saucepan over a medium heat. Cook, stirring occasionally for about 3 minutes, or until tomatoes are soft. Stir in relish and sauce. Bring to boil. Transfer to a bowl. Cool. Refrigerate, covered.

2 Cut lamb into 4cm pieces. Toss with oil to coat. Cut onion in half lengthways. Trim root end. Peel into layers. Cut layers into 4cm pieces. You will need 36 pieces.

3 Alternately, thread three pieces each of the lamb and onion onto the skewers. Sprinkle with pepper salt.

4 Heat an oiled, large barbecue grill plate over a medium heat. Add skewers. Cook, turning occasionally, for about 12 to 15 minutes, or until cooked to your liking. Remove.

5 Serve lamb with relish. Garnish with mint leaves.