This fabulous and lean BBQ recipe is courtesy of Meat & Livestock Australia. 


  • 600g lamb eye of shortloin/backstrap, trimmed

  • Grated rind and juice 1 lemon

  • 2 sprigs mint, leaves only, chopped

  • 1 tbsp olive oil

  • 2 Lebanese cucumbers, halved, seeded, sliced

  • 1 red capsicum, finely sliced

  • 1 punnet grape or cherry tomatoes, quartered

  • Mixed salad greens

  • Extra 3 sprigs mint, leaves only

  • 2 tbs red wine vinegar

  • Plain thick yoghurt and lemon wedges to serve


  • 1.

    Cut lamb into 3cm cubes. Thread onto 8 skewers (4-5 pieces of lamb each).

  • 2.

    Combine rind, juice, mint and oil. Brush over kebabs. Marinate for 10 minutes, if possible.

  • 3.

    Preheat barbeque char-grill plate or pan to moderately-hot. Cook kebabs on one side until moisture appears before you turn them.

  • 4.

    Cook for 2 minutes on each side. Remove kebabs and cover, rest them for 3 minutes.

  • 5.

    Toss together salad ingredients and vinegar.

  • 6.

    Serve kebabs with the salad, yoghurt and lemon.


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Nutrition: 1680KJ (401 calories); 47g protein; 20g total fat; 6.6g saturated fat; 6g carbohydrate; 3g fibre; 145mg sodium; 5mg iron; 7mg zinc.  

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