These lamb kebabs with lemon and rosemary can be served rice, preferably brown basmati, swapping white for brown in the recipe below, and some tzatziki.
- 1½ lb (700 g) lamb, fillet end of leg (2 lb 4 oz/1 kg bought weight), on the bone
- 8 chestnut mushrooms
- 8 cherry tomatoes
- salt and freshly milled black pepper
- 4 tablespoons fresh lemon juice
- finely grated zest 1 lemon
- 1 heaped tablespoon bruised and finely chopped rosemary
- 1 large yellow pepper
- 1/2 medium red onion
- 4 bay leaves, halved
- 1 fat clove garlic, crushed
- 8 tablespoons olive oil
- 1 small lemon, cut into wedges
- Using a sharp knife, take the meat from the bone – which is very easy – and cut it into bite-sized pieces.
- Then halve and de-seed the pepper, cut each half into 4, and then halve these again so that you finish up with 16 pieces. Now place everything except the tomatoes into a shallow container or bowl, toss the meat and vegetables well in the marinade, then leave for 24-48 hours, turning everything a couple of times during that period. When you’re ready to cook the kebabs, either light up your barbecue or preheat your grill; either way you’re going to need a good 20 minutes’ pre-heating time (and remember to soak the skewers at the same time).
- Now assemble the kebabs by sliding a mushroom on to a skewer, followed by a tomato and half a bay leaf, then alternately some meat, pepper and onion, finishing off with another half bay leaf, then a tomato and mushroom.
- Make sure you pack them all together as tightly as possible, then grill the kebabs about 4 inches (10 cm) from the source of the heat for about 20 minutes, turning them over and basting them with the marinade juices from time to time.
Recipe Sourced From Delia Online
More Lamb Skewers Recipes Here