Lamb and Red Pepper Kebabs with Minted Potato Salad and Lemon Feta Dressing
The Ultimate Lamb Kebab Recipe
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800g, boneless Quality Mark lamb backstrap
1 tbsp, chopped fresh rosemary
4, chopped garlic cloves
5 tbsp olive oil
2 red capsicum
1/2 tbsp lemon zest
1/2 cup, shredded fresh mint
2, thinly sliced spring onions
50g, crumbled feta cheese
2 tbsp lemon juice
2 handfuls mesclun
To Make Skewers
Soak the skewers in warm water for at least an hour – it helps prevent them catching fire on a bbq.
Cut the lamb into 1cm thick pieces and place in a bowl.
Add the rosemary, garlic and half the olive oil to the bowl and season with plenty of freshly milled black pepper and salt.
Toss well, cover with clingfilm and leave at room temperature for 20 minutes.
Cut the peppers in quarters vertically and remove the core and seeds, then cut each quarter into 4.
Boil the potatoes in lightly salted water till cooked, then drain and leave to cool.
Thread the lamb and pepper pieces onto the skewers and drizzle with the marinade.
Heat up the bbq, or a griddle pan and cook the kebabs for a minute on each side (4 sides) and check to see if cooked – they may need a little longer.
Ideally cook no more than medium.
Meanwhile, cut the potatoes into quarters and toss with the lemon zest, spring onions, mint and half the remaining oil.
Toss and season with salt and pepper.
Mix the remaining oil with the feta and lemon juice.
Nutrition Information per Serving (354g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)