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Lemon and rosemary lamb kebabs

These lamb kebabs are packed with different summer flavours


  • 600g 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


  • 1.

    Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternatively onto 8 skewers with 4-5 pieces of

  • 2.

    Lamb on each skewer.

  • 3.

    Combine the garlic, rind, lemon juice, rosemary and oil. Brush over the lamb kebabs. Marinate for 20 minutes.

  • 4.

    Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the lamb kebabs

  • 5.

    Cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

  • 6.

    Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.

  • 7.

    Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens,

  • 8.

    Balsamic vinegar and lemon wedges.


Preparation Time: 20 minutes

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