Sticky lamb kebabs with greens

Instructions

1 In a bowl, combine chilli sauce, honey and half of the lemon juice and zest with 2 tablespoons warm water. Add lamb and pineapple and toss to coat evenly. Thread lamb and pineapple, alternating, on 4 skewers, reserving any marinade.

2 Preheat a griddle, grill or barbecue to medium. Cook skewers, turning and brushing with marinade, for 7-8 minutes.

3 Fill a pot with lightly salted water and bring to the boil. Add bok choy and snow peas and cook for 2-3 minutes until just wilted. Drain. In a bowl, combine remaining lemon juice and zest with olive oil and drizzle over veges. Toss well.

4 Cook rice according to packet directions and serve with kebabs and vegetables, drizzled with any remaining marinade.