Easy Lamb Kebabs

These easy lamb kebabs are made with tender cubes of lamb marinated in a simple lemon, garlic, and herb marinade then threaded onto skewers with peppers and onion.

Course Easy Mid Week Meal

Cuisine Mediterranean

Prep Time 15

Cook Time 10

marinating (min) 1

Total Time 1 25

Servings

Calories 324kcal

Author Jacqueline Bellefontaine

Equipment

skewers

Ingredients

½ lemon finely grated zest and juice
1 tbsp rapeseed or olive oil
1 teaspoon fresh thyme leaves or ½tsp dried thyme
1-2 clove garlic crushed
salt and freshly ground black pepper
750 g lean lamb 1½lb
1 red pepper
1 red onion

metric - US cups

Instructions

Combine the juice and zest of ½ a lemon, 1 tablespoon oil, 1 teaspoon thyme leaves, 1-2 cloves crushed garlic and seasoning together in a shallow non metallic dish.
Cut 750g lamb into chunks and add to the marinade. Toss until well coated in the marinade. Cover and chill for at least one hour or up to 24 hours
Remove the meat and allow to come up to room temperature while preparing the pepper and onion.
Cut the red pepper in half and discard the stem, core and seeds. Cut into chunks
Peel and cut the onion into thick wedges.
Thread the meat onto 4 skewers alternating with pieces of the pepper and onion.
Cook on the barbecue or under a hot grill for about 10 minutes, turning frequently. Serve.

Notes

Cook's Tip

If using wooden skewers, remember to soak the skewers in cold water for at least 30 minutes before using them to prevent them from burning.

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning.)

Nutrition