Start each of the eight vegetable kabobs with a chunk of red onion. You’ll also finish each one with a similar chunk. The onion at either end helps hold the other veg in place on its skewer. Now load the skewer about 3/4 full with a snugly-fitted, alternating row of the remaining vegetables. Something like this. Onion first, then cherry tomato, bell pepper, garlic clove, habanero, tomato, bell pepper, garlic, habanero – finishing with the onion.
Now load the skewer about 3/4 full with a snugly-fitted, alternating row of the remaining vegetables. Something like this. Onion first, then cherry tomato, bell pepper, garlic clove, habanero, tomato, bell pepper, garlic, habanero – finishing with the onion. Both the cherry tomato and whole garlic cloves are best skewered length ways – seems to stop them splitting apart.
For the basting sauce, simply put all the ingredients in a small ceramic bowl and microwave until the butter melts. Then give it a good stir. Time to get back to the lamb.