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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Kitchen
Recipe From

Jamie's Kitchen

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

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 500 g quality lamb , trimmed and cut into 2.5cm cubes
  • 6-8 skewers or sticks fresh rosemary , lower leaves removed, tips kept on
  • 2 red onions , peeled and quartered
  • 2 red peppers , deseeded and cut into 2.5cm pieces
  • For the marinade
  • 1 tablespoon smoked paprika
  • 2 cloves
  • ½ teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • sea salt
  • freshly ground black pepper
  • olive oil
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Method

If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and chicken kebabs as well!

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

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