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Lemon and Rosemary Lamb Kebabs

Fire up the BBQ and impress your guests this spring with this lovely lamb kebab recipe.


  • 600g of lamb eye of shortloin/backstrap

  • 3 red onions, cut into small wedges

  • 2 cloves garlic, crushed

  • Juice and rind of 1 lemon

  • 1 tbsp fresh rosemary leaves, chopped

  • 1 tbsp olive oil

  • Capsicum, Roma tomatoes, red onions and mixed salad greens

  • Balsamic vinegar and lemon wedges to serve


  • 1.

    Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternately onto 8 skewers with 4 to 5 pieces of lamb on each skewer

  • 2.

    Combine the garlic, lemon rind, lemon juice, rosemary and oil in a bowl and brush over the kebabs. Marinate for 20 minutes

  • 3.

    Preheat the barbecue grill plate or pan to moderately-hot before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side

  • 4.

    Remove the kebabs from the heat and cover loosely with foil. Rest the kebabs for 3 minutes before serving

  • 5.

    Serve the kebabs with salad including capsicum, Roma tomatoes, red onions and mixed salad greens with balsamic vinegar and lemon wedges


Essential Tips
• When you’re threading the lamb kebabs, don’t pack the lamb on too tightly; leave a little space between the pieces so the heat can get to all sides
• Kebabs with cubed meat take about two minutes for each of the four sides (8 minutes total). Total cooking time is about 8 minutes. Don’t turn them too often; turn them once to cook each side

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