Instead of cooking one dish for the kids and another for the adults, just divide the recipe at the last step to make fab kid-friendly and adult-friendly meals.

Prep Time : 0:45 | Cook Time : 0:21 | Total Time : 1:06 | Serving : 4 person.

Ingredients

• 2 teaspoons dried Italian or lamb herbs

• 1 garlic clove, crushed

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 4 (600g) lean lamb leg steaks

• 1 red capsicum, halved

• 3 medium zucchini

• 12 cherry tomatoes

• 10 large button mushrooms

• Olive oil cooking spray

• 30g parmesan cheese, shaved (see tip)

• 250g tub reduced-fat hommus dip

• Warmed pita pockets, to serve

• Lemon wedges, to serve

Method

• Step 1

  Combine dried herbs, garlic, lemon juice and oil in a shallow glass or ceramic dish. Season with salt and pepper. Add two lamb steaks. Cover. Refrigerate for 15 minutes.

• Step 2

  Meanwhile, cut remaining lamb into 2cm pieces. Cut 1 capsicum half into 2cm pieces. Slice 1 zucchini into 1cm-thick slices. Halve 4 cherry tomatoes and 4 button mushrooms. Thread vegetables and lamb alternately onto skewers. Place in a glass or ceramic dish. Spray with oil. Set aside.

• Step 3

  Thickly slice remaining capsicum lengthways. Thinly slice remaining zucchini lengthways. Halve remaining mushrooms. Place in a bowl. Add tomatoes. Spray with oil. Toss to coat.

• Step 4

  Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers, turning, for 5 to 6 minutes or until lamb is just cooked through and vegetables tender. Place on a plate. Cover.

• Step 5

  Cook lamb steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Place on a plate. Cover. Stand for 5 minutes to rest. Cook vegetables, turning, for 4 to 5 minutes or until just tender. Place in a bowl. Add parmesan and remaining oil. Toss to combine. Serve lamb steaks with chargrilled vegetable mixture, pita pockets, hommus and lemon wedges.