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)
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
