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Barbecue Lamb Kebabs with Rosemary and Garlic Recipe

Barbecue Lamb Kebab Recipe

Barbecue season often sees a surge of burgers, sausages and steaks being charred to within an inch of their lives in various back gardens across the country. The fact is that while many people love the idea of a barbecue, they’ve no idea how to cook outdoors with some variation from the traditional BBQ fare. There’s no need to stick to the well-known favourites…simple kebabs when cooked and prepared well are a welcome and tasty relief for many of those who are tired of sausages and burgers. Lamb works well on a BBQ when cut into smaller chunks because you won’t find it hard to see when the meat is cooked through. Cooking lamb fast in this fashion results in a tasty and tender piece of meat. These lamb kebabs are special enough to offer up to visitors at a celebration; they’re also very simple to make and this recipe will make around 15 skewers. For vegetarian guests, check out the extra instructions at the end of this recipe!

 

  • Serves 6
  • Prep Time - 1 hr
  • Cook Time - 25 min
  • Total Time - 1 hr 25 min

 

Ingredients:

  • 1 small/medium leg of lamb boned and cut into chunks
  • 3 or 4 green peppers
  • 2 red onions
  • 1 lemon chopped and squeezed
  • 15 cloves of garlic chopped finely
  • Fresh rosemary
  • 4 tbsp olive oil

 

Instructions:

In a large bowl, mix the meat with the chopped garlic, the lemon and its juice, the oil and the rosemary. Place covered in the fridge for about 4 hours or overnight if you find that you have enough time. Cut the onions and peppers into wedges, and then thread the meat onto the skewers alternating with the onions and peppers. Ensure that your barbecue is very hot before placing the skewers on the grill.

Cook for about 5 minutes on one side, then flip the skewers and cook for a further 5-10 minutes. To test how well done the meat is, use a spare skewer to push through a piece of meat; if the juice is clear then the meat is well done…if bloody, the meat is not cooked enough. Depending on taste, you may want the meat to be slightly pink inside…in this case look for juice that does not run quite clear and then you will know that the meat is cooked but rare.

Serve with warmed flatbreads, chopped cucumber and tomato and a side of yogurt and chilli sauce.

If you’d like to vary this recipe it also works well with pork…simply exchange the peppers for apple slices….you will find that rosemary works just as well with pork as with lamb. For vegetarians, make some vegetable skewers…but cook these before you cook the meat skewers. Good vegetables to use for a veggie alternative include onions, peppers, cherry tomatoes, aubergine and courgette. Coat your veggie skewers with a mixture of clear honey and grain mustard and cook for 3 minutes on each side and then serve with flatbread and relish on the side. Summer BBQs have never tasted this good! They might taste even better with a new gas barbecue!

 

To Serve:

  • Flatbread
  • 1 whole Cucumber
  • Natural yogurt
  • Chilli sauce
  • 8 Tomatoes