Lamb Kebabs with Saffron Rice

450 g (1 lb) leg of lamb, boned
4 tbs oil
6 tbs red wine
2 tsp Schwartz Lamb Seasoning Simply Shake Seasoning
6 rashers streaky bacon
1 large red pepper
1 large green pepper
18 button mushrooms

Rice:
350 g (12 oz) long grain rice
4 tsp salt
Schwartz Saffron Few strands

Sauce:
1 large onion - chopped
25 g (1 oz) butter - melted
50 g (2 oz) plain flour
600 ml (1 pint) lamb stock
2 tbs tomato purée
1 tbs medium sweet sherry
1/4 tsp Schwartz Garlic Salt
1/4 tsp Schwartz Ground White Pepper
1/2 tsp Schwartz Marjoram

Cut the lamb into 2.5cm (1'') cubes. Mix the oil, wine and Lamb Seasoning together to make a marinade. Steep the meat in the marinade for 2 hours.

Quarter the bacon rashers and form them into rolls. Cut the peppers into 2.5cm (1'') pieces. Thread the lamb on to skewers alternately with the mushrooms, bacon rolls and pieces of pepper. Brush the kebabs with the remaining marinade and cook them on the grill for about 20 minutes, or until the lamb is tender, turning them occasionally and using the marinade for basting.

Meanwhile, bring 900ml (1 1/2 pints) of water to the boil. Add the rice, salt and Saffron. Cover the pan and boil the rice for 20-25 minutes, or until it is soft and fluffy. Drain the rice and pour fresh boiling water through it before serving.

To make the sauce: fry the onion gently in the butter until it is soft and just beginning to colour. Stir in the flour and cook the mixture for 1 minute. Add the stock, tomato purée, sherry, Garlic Salt, Pepper and Marjoram. Bring the sauce to the boil and cook it for 10 minutes, stirring. Taste and adjust the seasoning if necessary.

Serve the kebabs on a bed of rice accompanied by the sauce separately in a sauceboat.

Makes 6 servings.