Lemon and Rosemary Lamb Kebabs![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 889 (212) |
Protein (g) | 29.9 |
Fat (g) | 10.3 |
Saturated (g)
|
3.7 |
Carbohydrate (g) | 0.4 |
Sugars (g)
|
0.1 |
Sodium (mg) | 114 |
Iron (mg) | 3.2 |
Zinc (mg) | 5.0 |
Vitamin B12 (ug) | 2.7 |
Vitamin D (ug) | N/A |
Selenium (ug) | 8.3 |
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.