Name: Herby lamb kebabs
Total time: 25 min
Yield: 1
Ingredients: 8 long woody sprigs of fresh rosemary (or use wooden skewers); 600 g quality lean lamb such as cannon, loin, leg; 2 large red onions; 200 g ripe cherry tomatoes; ½ a bunch of fresh mint; 300 g fat-free natural yoghurt; 1 lemon; extra virgin olive oil; 1 large handful of wild garlic leaves or 3 cloves of garlic; 2 big pinches of fennel seeds; 1 lemon; olive oil

Herby lamb kebabs

0 Likes

Total Time:
25 minutes

Prepare ingredients, have kids assemble kebabs for a fun BBQ activity.

Ingredients:

8 long woody sprigs of fresh rosemary (or use wooden skewers)
600 g quality lean lamb such as cannon, loin, leg
2 large red onions
200 g ripe cherry tomatoes
½ a bunch of fresh mint
300 g fat-free natural yoghurt
1 lemon
extra virgin olive oil
1 large handful of wild garlic leaves or 3 cloves of garlic
2 big pinches of fennel seeds

Instructions:

To make the marinade, crush the wild garlic or garlic cloves with fennel seeds, sea salt, and black pepper using a pestle and mortar. Stir in lemon zest and about 80ml of olive oil until it coats the lamb well. If using rosemary skewers, prepare by removing leaves except for 2cm at the top and sharpening the ends. If using wooden skewers, soak in warm water for 20 minutes. Cut the lamb into 5cm pieces and slice onions into 6 wedges, then combine with cherry tomatoes and marinade in a tray. Thread ingredients onto skewers, then chill until ready to cook. Mix chopped mint leaves with yoghurt, salt, pepper, lemon juice, and olive oil. Preheat grill, barbecue, or griddle pan. Grill kebabs for about 7 minutes, turning until golden and cooked through. Serve with a drizzle of olive oil, lemon juice, and minty yoghurt.

We use cookies

Similar Recipes

Epic lamb kebabs

Lamb skewers with pistou, eggplant dip & Lebanese bread

Spiced lamb flatbreads

Herb lamb burgers

Lemon and herb lamb cutlets