The Great Australian Cookbook

If you love lamb, you'll go wild for this recipe by Syrian-Australia sisters Sharon and Carol Salloum, owners of Sydney's famous Almond Bar.


  • 1 kg backstrap lamb or eye round

  • 1 cup (250 ml) dry red wine

  • ¼ cup (60 ml) extra virgin olive oil

  • ½ tsp dried rosemary

  • ½ tsp dried lemon thyme (or regular thyme)

  • ½ tsp dried oregano

  • ½ tsp dried marjoram

  • ½ tsp Aleppo pepper or chilli flakes

  • 2 tsp seven-spice mix or baharat (mixed spices)

  • 2 tsp salt flakes

  • hummus and tabouli, to serve


  • 1.

    Trim the lamb of fat and cut into 1 ½ cm cubes. Place the lamb cubes in a bowl with the wine, olive oil, herbs, spices and salt, and toss well to coat. Cover and marinate in the fridge for a minimum of 2 hours, preferably overnight.

  • 2.

    You will need about 12 bamboo skewers, about 20 cm in length, for the lamb. Soak the skewers in water.

  • 3.

    Thread about 5 cubes onto each skewer, leaving at least 3 cm free at the bottom and at least a 1 cm gap at the top. This is essentially to make the skewers easier to handle and to encourage even cooking.

  • 4.

    Pre-heat the barbecue and cook the skewers to your liking. For medium, cook them on three sides for only 2–3 minutes each side, depending on the strength of the heat. Test one of the pieces of lamb to see if it needs any further cooking.

  • 5.

    Serve immediately with hummus and tabouli and Middle Eastern bread or your choice of fresh bread.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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