LAMB KEBABS

By Anonymous -

thick slice of lamb taken from the leg, about 700 g in weight, trimmed and cut into 2.5 cm cubes


45 ml olive oil

15 ml lemon juice

15 ml chopped fresh rosemary

salt and pepper

1 garlic clove, skinned and crushed

8 small tomatoes, halved

16 button mushrooms

bay leaves

4 small onions, quartered

1 sweetcorn cob, boiled and sliced


  1. Marinate the lamb for 2 hours in the olive oil, lemon juice, rosemary, seasoning and garlic.

  2. Remove with a slotted spoon, reserving the marinade.

  3. Thread eight skewers alternately with meat cubes, tomatoes, mushrooms, bay leaves, onions and sliced of sweetcorn.

  4. Brush with the marinade and cook under a low grill for 10 – 15 minutes, turning the kebabs about three times, until the meat is tender. Serve on boiled rice with lemon wedges.
    Serves 4


LAMB KEBABS

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