Jamie Magazine
By Ginny Rolfe
About the recipe
Get all your ingredients prepared, then ask the kids to help assemble these simple kebabs for the perfect barbecue.
Recipe From
Jamie Magazine
By Ginny Rolfe
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
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.
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