Lamb kebabs, also called lamb skewers, are beautiful, tender cubes of lamb marinated and skewered on a stick, interspersed with vegetables and grilled, roasted or barbecued to blackened perfection.
Originally threaded onto long sticks and cooked over an open fire, this tasty meal originated in the Middle East, where they are called kebabs, and Greece, where they’re known as souvlaki.
Whatever you call them, just don’t call your family late for dinner when you make these, because they’re best enjoyed hot and juicy.
Don’t bother with cutlery and fancy prep. Fingers and full cheeks are all you need for this one.
Lamb Kebabs
Ingredients
Lamb Kebabs
- 500 g lamb leg cut into 24 cubed pieces
- 8 woody rosemary twigs stripped of leaves (Leave a few at the tip)
- 16 cherry tomatoes
- 2 tbsp soy sauce
- 2 tbsp medium cream sherry
- 2 cloves garlic crushed
- 1 tsp wholegrain mustard
- Salt and pepper to taste
Alternative Souvlaki Marinade
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh garlic chopped
- 1½ tsp oregano
- salt and freshly ground black pepper to taste
Instructions
Preparing the Lamb Kebabs
- Mix together the soy sauce, garlic, sherry and mustard in a glass bowl
- Add the cubed lamb, mix well, cover and store in the refrigerator overnight
- Remove the lamb cubes from the marinade and pierce the centre of each cube with a skewer or sharp knife
- Thread onto the rosemary twigs, alternating with the cherry tomatoes
- Place onto a baking tray and brush with remaining marinade ingredients
- Cook under a preheated grill for about 7 to 10 minutes or until cooked to your liking
- Turn and baste with marinade frequently
- Serve with a Greek salad and a yoghurt and garlic dip
Alternative Souvlaki Method
- Mix all ingredients together
- Pour over lamb cubes, mix through and refrigerate overnight
- Remove the lamb cubes from the marinade and pierce the centre of each cube with a skewer or sharp knife
- Thread onto the rosemary twigs alternating with the cherry tomatoes
- Place onto a baking tray and brush with remaining marinade
- Cook under a preheated grill for about 7 to 10 minutes or until cooked to your liking
- Turn and baste with marinade frequently
Notes
Stainless steel, double pronged 13 inch sturdy skewers that keep your food from rolling when turning over on the barbecue. When it comes time to serve, a handy built-in slider pushes the meat off each skewer with one easy push.
