Lamb kebabs

Herby lamb kebabs

With cherry tomatoes & chunky onion wedges

Lamb kebabs

45 mins plus marinating time

Not Too Tricky

serves 4

About the recipe

Get all your ingredients prepared, then ask the kids to help assemble these simple kebabs for the perfect barbecue.


nutrition per serving

472

Calories


30.8g

Fat


12.5g

Saturates


10.2g

Sugars


35.3g

Protein


13.8g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Ginny Rolfe

Ingredients

8 long woody sprigs of fresh rosemary (or use wooden skewers)

600g quality lean lamb, such as cannon, loin, leg

2 large red onions

200g ripe cherry tomatoes

½ a bunch of fresh mint

300g fat-free natural yoghurt

1 lemon

extra virgin olive oil

MARINADE

1 handful of wild garlic leaves or 3 cloves of garlic

2 big pinches of fennel seeds

1 lemon

olive oil

Top Tip

You can transport the kebabs in their marinade to cook on a barbecue or picnic grill. If you’re cooking inside, use a griddle pan on a high heat.

Method

  1. For the marinade, tear the wild garlic or peel the garlic cloves, then use a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.
  2. Mix with the lemon zest and about 80ml of olive oil, or until you get a good consistency to coat the lamb.
  3. If using rosemary skewers, remove the leaves, apart from 2cm at the top, then sharpen the opposite ends so you can pierce the meat. Otherwise, soak the wooden skewers in warm water for at least 20 minutes before using.
  4. Cut the lamb into 5cm pieces, peel and slice each onion into 6 wedges, then place in a large baking tray. Add the cherry tomatoes and mix with the marinade.
  5. Thread, alternating ingredients, onto the skewers, then refrigerate until ready to cook.
  6. Pick and finely chop the mint leaves and mix with the yoghurt, a pinch of salt and pepper, a squeeze of lemon juice and a splash of extra virgin olive oil.
  7. Preheat the barbecue, grill or griddle pan. Grill the kebabs, turning occasionally, for about 7 minutes, or until evenly cooked and crisp and golden on all sides.
  8. Serve with a drizzle of extra virgin olive oil, a squeeze of lemon juice and the minty yoghurt.

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