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Lamb Kebabs That Simply Fly Off The Plate

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

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Lamb Kebabs

  • 500g Lamb leg cut into 24 cubed pieces
  • 8 woody rosemary twigs stripped of leaves (Leave a few at the tip)
  • 16 cherry tomatoes
  • 2 Tablespoons soy sauce
  • 2 Tablespoons medium cream sherry
  • 2 cloves garlic crushed
  • 1 teaspoon wholegrain mustard
  • Salt and pepper to taste

  • Alternative Souvlaki Marinade

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh garlic
  • 1 1/2tsp oregano
  • 3/4 tsp freshly ground black pepper
  • 3/8 tsp kosher salt

Directions

    Preparing the Lamb Kebabs

  1. Mix together the soy sauce, garlic, sherry and mustard in a glass bowl
  2. Add the cubed lamb, mix well, cover and store in the refrigerator overnight
  3. Remove the lamb cubes from the marinade and pierce the centre of each cube with a skewer or sharp knife
  4. Thread onto the rosemary twigs, alternating with the cherry tomatoes
  5. Place onto a baking tray and brush with remaining marinade
  6. Cook under a preheated grill for about 7 to 10 minutes or until cooked to your liking
  7. Turn and baste with marinade frequently
  8. Serve with a Greek salad and a yoghurt and garlic dip
  9. Alternative Souvlaki Method

  10. Mix all ingredients together
  11. Pour over lamb cubes, mix through and refrigerate overnight
  12. Remove the lamb cubes from the marinade and pierce the centre of each cube with a skewer or sharp knife
  13. Thread onto the rosemary twigs alternating with the cherry tomatoes
  14. Place onto a baking tray and brush with remaining marinade
  15. Cook under a preheated grill for about 7 to 10 minutes or until cooked to your liking
  16. Turn and baste with marinade frequently

  17. Marinating time is overnight

    As an alternative, you could make a traditional souvlaki marinade
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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.

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07/03/2022 01:55 am GMT
CategoriesMeat

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