Lemon And Rosemary Lamb Kebabs

January 17, 2012
This is such a versatile recipe, you’ll find yourself making it over and over again. Serve these succulent lamb skewers at a cocktail party, for a healthy midweek dinner, or at an Australia Day BBQ of course!

Preparation time: 10 minutes. Cooking time: 8 minutes. Serves: 4


600g lamb eye of shortloin/backstrap

3 red onions, cut into small wedges

2 cloves garlic, crushed

Juice and rind of 1 lemon

1 tbsp fresh rosemary leaves, chopped

1 tbsp olive oil

Capsicum, Roma tomatoes, red onions and mixed salad greens

Balsamic vinegar and lemon wedges


1. Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternatively onto 8 skewers with 4-5 pieces of lamb on each skewer.

2. Combine the garlic, rind, lemon juice, rosemary and oil. Brush over the lamb kebabs. Marinate for 20 minutes.

3. Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the lamb kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

4. Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.

5. Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens, balsamic vinegar and lemon wedges.

What’s your favourite lamb dish?

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