BBQ Lamb Kebabs with Lemongrass & Sweet Chilli Sauce

Ingredients

• 675g lean lamb leg or boneless shoulder, cut into 5cm cubes

• For the Marinade:

• 1-2 red chillies, deseeded and finely chopped
• Large handful freshly chopped coriander leaves
• 2 lemongrass stalks, finely chopped
• Zest and juice of 1 large lime
• 2.5cm piece fresh root ginger, peeled and finely chopped
• 2 teaspoons light brown sugar
• 1-2 tablespoons Chinese five-spice powder
• 1 tablespoon clear honey
• 1 tablespoon sunflower oil

• For the Sweet Chilli Sauce:

• 8 tablespoons rice or sherry vinegar
• 50g caster sugar
• ¼ red chilli, deseeded and finely chopped
• 1 tablespoon freshly chopped coriander leaves
• 1 small shallot, peeled and thinly sliced

• For the Roasted Summer Vegetables:

• 1 small butternut squash, peeled, deseeded and cut into cubes
• 2 courgettes, roughly chopped
• 1 aubergine, roughly chopped
• 15 whole garlic cloves, unpeeled
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 2-3 small red onions, peeled and cut into wedges
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme leaves
• 4 tablespoons extra virgin olive oil