New Idea - - New Food Ideas -

Ke­babs can be pre­pared up to one day ahead. Keep, cov­ered in the fridge. Sprin­kle with Tas­ma­nian pep­per salt just be­fore bar­be­cu­ing. Mar­i­nated lamb and the pep­per salt are avail­able from Coles su­per­mar­kets. Rel­ish can be made up to two days ahead. Keep, cov­ered, in the fridge.

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