225g lamb fillet trimmed and cut into large cubes
Selection of vegetables such as the following:
2 zucchinis, thickly sliced on the diagonal, 2 medium red onions, peeled, halved and then each half cut into 2 or 3 pieces depending on size, 1 large red pepper, centre and seeds removed and cut into 8 pieces, 4-6 button mushrooms
3-4 small orange peppers, halved
Dressing: 100ml mayonnaise
50ml sour cream
50 ml whipping cream
100g Rosenborg Danish Blue, roughly chopped
1/2 tsp. each cider vinegar/lemon juice
1/2 tbsp. chopped red onion and 1 clove garlic, finely diced
3 tbsp. olive oil
A few sprigs fresh rosemary

SERVES 4

1. Make dressing by combining all dressing ingredients except oil and rosemary. Chill before serving.

2. Prepare vegetables and thread onto 8 wooden skewers along with the lamb pieces.

3. Combine the olive oil with 2 tbsp. of the dressing and brush over the kebabs, allowing marinade to infuse for at least half an hour, turning and brushing once or twice during that time. Then sprinkle with some of the rosemary leaving a little to garnish with.

4. Grill or barbecue the kebabs and serve with the dressing.