Lamb & Rosemary Skewers
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| Serves | 4 to 6 |
| Prep time | 8 hours |
| Cook time | 10 minutes |
| Total time | 8 hours, 10 minutes |
| Meal type | Lunch, Main Dish, Snack, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | Turkish |
| By author | Karen S Burns-Booth |
Amazingly easy to prepare and very tasty with a subtle rosemary flavour, these kebabs will be enjoyed by all of the family. Prepare up to 8 hours before cooking and allow to marinate in the marinade for succulent lamb.
Ingredients
- 8 to 12 woody rosemary stems/branches, leaves stripped but leaving some on one end
- 500g lamb steaks or fillet, cubed
- ½ wine glass of red wine
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and minced
- ½ lemon, zest and juice
- Salt and pepper
Note
Amazingly easy to prepare and very tasty with a subtle rosemary flavour, these kebabs will be enjoyed by all of the family. Prepare up to 8 hours before cooking and allow to marinate in the marinade for succulent lamb.
Directions
| Step 1 | Combine all of the ingredients, except the lamb and rosemary branches, in a large container that has a lid. Add the cubes of lamb and toss them well, so they are all coated in the marinade. |
| Step 2 | Allow to marinate for up to 8 hours, before threading them on to the prepared rosemary branch skewers. |
| Step 3 | Grill or barbecue the lamb kebabs under or over a high heat, turning all the time and basting with the marinade for 5 to 7 minutes, depending on how you like your lamb cooked. |
| Step 4 | Serve with pitta bread, cucumber & minted yoghurt dip and assorted salads. |
