Lemon and Rosemary Lamb Kebabs
Delicious Lamb Kebab Recipe Perfect for Entertaining
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Quick and Easy,
Under 30 Minutes,
600g Quality Mark lamb backstrap
3, cut into small wedges red onions
2, crushed garlic cloves
1 lemons worth lemon juice
The rind of 1 lemon lemon rind
1 tbsp fresh rosemary
1 tbsp olive oil
salad, mesclun, leaves, raw
1, cut into wedges lemon
To Grill Kebabs
Cut 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
Combine garlic, lemon rind and juice, rosemary and oil.
Brush over the kebabs.
Marinate for 20 minutes.
Preheat 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.
Remove 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.
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)