FoodMeat

Lamb Kebabs That Simply Fly Off The Plate

Lamb kebabs 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 and 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   Time: Overnight and 30 mins   Difficulty: Easy 

Ingredients

  • 500g leg of lamb, 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

Method

  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

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


Souvlaki Marinade


Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon garlic, chopped
  • 1 ½ teaspoons oregano
  • ¾ teaspoon freshly ground black pepper
  • ⅜ teaspoon salt

Method

  1. Mix all ingredients together
  2. Pour over lamb cubes, mix through and refrigerate overnight
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Description

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