Lamb and red pepper kebabs with minted potato salad and lemon feta dressing
The Ultimate Lamb Kebab Recipe
4
Serves
1 hr
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Threaded together the lamb and red pepper is a winning combination that grills beautifully on the barbecue. We love to make these kebabs up in bulk and freeze some for an even easier future meal.
Rate this recipe
Share
Ingredients
800g, boneless Quality Mark lamb backstraps
1 Tbsp finely chopped fresh rosemary
4 garlic cloves
chopped
5 Tbsp olive oil
2 red capsicums
600g waxy potatoes
2 teaspoons finely grated lemon zest
a small handful of mint leaves
chopped
2 spring onions
thinly sliced
50g feta cheese
crumbled
2 Tbsp lemon juice
2 handfuls mesclun
Method
To Make Skewers
To Serve
1
Soak the skewers in warm water for at least an hour – it helps prevent them catching fire on a BBQ.
2
Cut the lamb into 1cm thick pieces and place in a bowl.
3
Add the rosemary, garlic and half the olive oil to the bowl and season with plenty of freshly milled black pepper and salt.
4
Toss well, cover with clingfilm and leave at room temperature for 20 minutes.
Start Timer
5
Cut the peppers in quarters vertically and remove the core and seeds, then cut each quarter into 4.
6
Boil the potatoes in lightly salted water until cooked, then drain and leave to cool.
7
Thread the lamb and pepper pieces onto the skewers and drizzle with the marinade.
8
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.
9
Ideally cook no more than medium.
10
Meanwhile, cut the potatoes into quarters and toss with the lemon zest, spring onions, mint and half the remaining oil.
11
Toss and season with salt and pepper.
12
Mix the remaining oil with the feta and lemon juice.
Nutrition Information per Serving (354g)
Energy
889kJ (212 kcal)
Protein
29.9g
Total Fat
10.3g
Saturated Fat
3.7g
Carbs
0.4g
Dietary Fibre
g
Sodium
114mg
Iron
3.2mg
Zinc
5mg
Vitamin B12
2.7µg
