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Lemon and Rosemary Lamb Kebabs

Delicious Lamb Kebab Recipe Perfect for Entertaining

4

Serves

10 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

These juicy lamb kebabs are perfect for a summer evening barbecue with your family or friends. For a no-fuss family meal, serve with a side salad and have dinner on the table in only half an hour.

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Lamb,

Easy,

Barbecue,

Lunch,

Dinner,

National Lamb Day,

Ingredients

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600g Quality Mark lamb backstraps

i

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3 red onions

cut into small wedges

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2 garlic cloves

crushed

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1 lemon rind

rind of

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1 lemon juice

juice of

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1 tbsp fresh rosemary

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1 tbsp olive oil

To serve

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1 red capsicum

thinly sliced

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2 tomatoes

cut into wedges

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1/2 red onions

very thinly sliced

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3 handfuls salad, mesclun, leaves, raw

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Drizzle balsamic vinegar

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1 lemon

cut into wedges

Method

To Grill Kebabs

1

Cut lamb into 2.5cm cubes.

2

Thread lamb and red onion wedges alternatively onto 8 skewers with 4 to 5 pieces of lamb on each skewer

3

Combine garlic, lemon rind and juice, rosemary and oil. Brush over the kebabs.

4

Marinate for 20 minutes.

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Start Timer

5

Preheat the barbecue char-grill plate or pan to moderately hot before adding the lamb kebabs.

6

Let the kebabs cook on one side until moisture appears before you turn.

7

Cook for 3-4 minutes on each side.

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Start Timer

8

Remove kebabs from the heat and cover loosely with foil. Rest kebabs for 3 minutes before serving.

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Start Timer

9

Combine the vegetables and balsamic vinegar in a bowl to make a salad. Serve with the kebabs and lemon wedges..

More info

Nutrition Information per Serving (354g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

889 (212)kJ

Protein

29.9g

Total Fat

10.3g

Saturated Fat

3.7g

Carbs

0.4g

Sugars

0.1g

Sodium

114mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)

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