Lamb Kebabs with Bacon & Red Pepper
- 450g lamb fillet, sliced 1cm thick
- 200g smoked streaky bacon, each slice cut into 4 pieces
- 1 red pepper
- 1 tsp chopped rosemary and oregano
- 1 tbsp olive oil
- salt & pepper
- 4 x 25cm skewers
Pre-heat the oven to 180°C.
Thread the lamb, bacon and red pepper alternately onto the skewers.
Season with salt & pepper and sprinkle the rosemary and oregano over the skewers with a drizzle of olive oil.
Roast in the oven for 15-20 minutes until cooked.