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Lamb, Lemon & Garlic Kebabs

The bright fresh flavor of these kebabs will liven up your Summer BBQ!

Lamb, Lemon and Garlic Kebabs

Lamb, Lemon and Garlic Kebabs

Serves: 4   
  • 600g Lamb leg from Jack Purcell Meats – Cut into 25mm cubes
  • 1 Tablespoon olive oil
  • 20 g Crushed garlic
  • Finely grated rind of 1 lemon
  • 1/4 Cup finely chopped parsley
  • 8 x 20cm Bambboo skewers

1. Soak skewers in cold water.

2. Combine lamb, oil, garlic, lemon and parsley.

3. Thread 4 – 5 pieces on each skewer.

Cover and return to refrigerator for 1 hour.

4. Heat BBQ to moderately high heat.

Cook kebabs for 8 minutes, turning often to brown evenly.

5. Remove to a warm plate.

Cover loosely with foil and stand for 5 minutes.

Serving Suggestion:
  • Serve 2 kebabs per person with roasted cherry tomatoes and fresh rocket leaves.

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