Recipe

Lamb kebabs on rosemary skewers

线程块羊棒的迷迭香llows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.

Jun 30, 2011 2:00pm
  • 35 mins cooking
  • Serves 4
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Ingredients

Lamb kebabs on rosemary skewers
  • 8 fresh rosemary stalks;
  • 750 gram (1½ pounds) lamb fillets into 3cm (1¼ inch) cubes
  • 1 1/2 tablespoon of the chopped rosemary
  • 3 crushed garlic cloves
  • 2 tablespoon olive oil
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice

Method

Lamb kebabs on rosemary skewers
  • 1
    Remove leaves from bottom two-thirds of 8 fresh rosemary stalks; chop leaves coarsely, reserve. Sharpen stalk ends to a point.
  • 2
    Cut 750g (1½ pounds) lamb fillets into 3cm (1¼ inch) cubes; thread onto rosemary skewers.
  • 3
    Combine 1½ tablespoons of the chopped rosemary, 3 crushed garlic cloves, 2 tablespoons olive oil, 2 teaspoons finely grated lemon rind and 1 tablespoon lemon juice in small bowl; brush kebabs with garlic mixture.
  • 4
    Cook kebabs on heated oiled barbecue (or grill or grill pan), brushing frequently with remaining garlic mixture.
  • 5
    Serve kebabs with a greek salad, if you like.

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