Lemon and rosemary lamb kebabs
Delicious lamb kebabs for the barbecue
Serves
4
Prep Time
10 mins
Cook Time
10 mins
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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ShareIngredients
600g Quality Mark lamb backstrapsi
3 red onions
cut into small wedges2 garlic cloves
crushed1 lemon rind
rind of1 lemon juice
juice of1 Tbsp fresh rosemary
1 Tbsp olive oil
1 red capsicum
thinly sliced2 tomatoes
cut into wedges1/2 red onion
very thinly sliced3 handfuls salad, mesclun, leaves, raw
Drizzle balsamic vinegar
1 lemon
cut into wedges
Method
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.
Combine the vegetables and balsamic vinegar in a bowl to make a salad. Serve with the kebabs and lemon wedges.
