Name: Lamb kebabs on rosemary skewers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 8 fresh rosemary stalks;; 750 gram (1½ pounds) lamb fillets into 3cm (1¼ inch) cubes; 1 1/2 tablespoon of the chopped rosemary; 3 crushed garlic cloves; 2 tablespoon olive oil; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice

Lamb kebabs on rosemary skewers

Threading chunks of lamb onto sticks of rosemary allows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.

Ingredients

8 fresh rosemary stalks;

750 gram (1½ pounds) lamb fillets into 3cm (1¼ inch) cubes

1 1/2 tablespoon of the chopped rosemary

3 crushed garlic cloves

2 tablespoon olive oil

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

Method

1.Remove leaves from bottom two-thirds of 8 fresh rosemary stalks; chop leaves coarsely, reserve. Sharpen stalk ends to a point.

2.Cut 750g (1½ pounds) lamb fillets into 3cm (1¼ inch) cubes; thread onto rosemary skewers.

3.Combine 1½ tablespoons of the chopped rosemary, 3 crushed garlic cloves, 2 tablespoons olive oil, 2 teaspoons finely grated lemon rind and 1 tablespoon lemon juice in small bowl; brush kebabs with garlic mixture.

4.Cook kebabs on heated oiled barbecue (or grill or grill pan), brushing frequently with remaining garlic mixture.

5.Serve kebabs with a greek salad, if you like.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%