Jamie Oliver

The best marinated lamb kebabs

With a delicious spicy marinade

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The best marinated lamb kebabs

Serves 6
Cooks In15 minutes plus marinating
DifficultySuper easy
Nutrition per serving
  • Calories
    102
    5%
  • Fat
    1.3g
    2%
  • Saturates
    0.5g
    3%
  • Protein
    14.8g
    33%
  • Carbs
    8.8g
    3%
  • Sugars
    1.6g
    2%
  • Salt
    0.09g
    2%
  • Fibre
    0.5g
    -

Of an adult's reference intake

Jamie's Kitchen
recipe adapted from

Jamie's Kitchen

By Jamie Oliver
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Ingredients

  • 500 g quality lamb , trimmed, cut into 2.5cm cubes
  • 6-8 long sprigs of woody, fresh rosemary
  • 2 red onions
  • 2 red peppers
  • MARINADE
  • 1 tablespoon smoked paprika
  • 2 cloves
  • ½ teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • olive oil
  • 1lb 2oz quality lamb, trimmed, cut into 1-inch cubes
  • 6-8 long sprigs of woody, fresh rosemary
  • 2 red onions
  • 2 red peppers
  • MARINADE
  • 1 tablespoon smoked paprika
  • 2 cloves
  • ½ teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • olive oil
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Method

  1. Bash up all the spices in a pestle and mortar until fine, then mix with a little oil to make a thick marinade paste.
  2. Put the lamb pieces into a bowl and cover with the marinade, toss to coat, then leave to marinate for 30 minutes to 1 hour.
  3. Meanwhile, peel and quarter the onions, and deseed and chop the peppers into 2.5cm pieces. Remove the lower leaves from the rosemary sprigs, leaving the tips intact (or use wooden skewers – just remember to soak them first).
  4. Divide and thread pieces of meat onto the rosemary sprigs (or skewers), alternating between wedges of onion and pieces of pepper.
  5. Grill, griddle or barbecue for around 5 minutes, or until nicely charred on the outside with a juicy pink inside. Allow to rest for a few minutes before serving – that is, if you can stop yourself eating them straight away!
  1. Bash up all the spices in a pestle and mortar until fine, then mix with a little oil to make a thick marinade paste.
  2. Put the lamb pieces into a bowl and cover with the marinade, toss to coat, then leave to marinate for 30 minutes to 1 hour.
  3. Meanwhile, peel and quarter the onions, and deseed and chop the peppers into 1-inch pieces. Remove the lower leaves from the rosemary sprigs, leaving the tips intact (or use wooden skewers – just remember to soak them first).
  4. Divide and thread pieces of meat onto the rosemary sprigs (or skewers), alternating between wedges of onion and pieces of pepper.
  5. Grill, griddle or barbecue for around 5 minutes, or until nicely charred on the outside with a juicy pink inside. Allow to rest for a few minutes before serving – that is, if you can stop yourself eating them straight away!

Tip

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Nutrition per serving
  • Calories
    102
    5%
  • Fat
    1.3g
    2%
  • Saturates
    0.5g
    3%
  • Protein
    14.8g
    33%
  • Carbs
    8.8g
    3%
  • Sugars
    1.6g
    2%
  • Salt
    0.09g
    2%
  • Fibre
    0.5g
    -

Of an adult's reference intake