Lemon and rosemary lamb kebabs
Delicious lamb kebabs for the barbecue
4
Serves
10 mins
Prep Time
10 mins
Cook Time
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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Ingredients
600g Quality Mark lamb backstraps
i
3 red onions
cut into small wedges
2 garlic cloves
crushed
1 lemon rind
rind of
1 lemon juice
juice of
1 Tbsp fresh rosemary
1 Tbsp olive oil
To serve
1 red capsicum
thinly sliced
2 tomatoes
cut into wedges
1/2 red onion
very thinly sliced
3 handfuls salad, mesclun, leaves, raw
Drizzle balsamic vinegar
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.
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.
Start Timer
8
Remove kebabs from the heat and cover loosely with foil. Rest kebabs for 3 minutes before serving.
Start Timer
9
Combine the vegetables and balsamic vinegar in a bowl to make a salad. Serve with the kebabs and lemon wedges..
Nutrition Information per Serving (354g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
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
mg
Vitamin B12
2.7µg
