Lamb Shish Kebabs

Ingredients: 500g Ground Lamb, 100g chopped onion, 50g bread crumbs, 2 tblspns finely chopped coriander or parsley, 1 clove garlic finely chopped, 1 tspn finely grated fresh ginger root, 1 tspn ELSCo Lamb & Mutton Rub, 1 tspn curry powder, 1/4 cup plain low-fat yogurt, stirred, 2 cups rice cooked according to package directions, 1 cup cooked peas, 1/2 cup diced red bell pepper, 12 inch bamboo skewers, soaked in water

Serves 2/3

1. In medium bowl, blend lamb, onion, bread crumbs, coriander or parsley, garlic, ginger, rub and curry. Shape in 12 sausage-shaped portions. Thread onto 6 skewers. Brush each with yogurt.
2. Grill kebabs 4 inches over medium-hot coals for 14 to 18 minutes or until no longer pink inside, turning once.
3. Combine rice, peas and red bell pepper and place on large serving platter. Place grilled meat on rice mixture.