facebook twitter youtube Lamb and Beef
Your rating has been counted
You have already rated this recipe
Sign in to mark as favorite
Share this recipe!

Lemon and rosemary lamb kebabs

Serves

4

Prep Time

10

Cook Time

8

Ingredients

600 glamb eye of shortloin/backstrap
3red onions, cut into small wedges
2cloves garlic, crushed
juice and rind of 1 lemon
1 tbspfresh rosemary leaves, chopped
1 tbspolive oil
capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve

Method

1Cut lamb into 2.5cm cubes. Thread lamb and red onion wedges alternatively onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
2Combine garlic, rind, lemon juice, rosemary and oil. Brush over the kebabs. Marinate for 20 minutes, if possible.
3Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.
4Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with salad vegetables including capsicum, Roma tomatoes, red onions and mixed salad greens with balsamic vinegar and lemon wedges.

Tips

When you're threading the lamb kebabs, don't pack the lamb on too tightly; leave a little space between the pieces so the heat can get to all sides.
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don't turn them too often; turn them once to cook each side

Recipe suggessions based on what you have in your fridge.

© MLA, All Rights Reserved

Site developed by CommUnion