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Lamb Kebabs

Categories: Entertaining, On the Grill
Type: Main Dishes

Middle Eastern spices flavor these tender, minced-lamb kebabs. A raita of cucumber and yogurt is the ideal accompaniment

Prep Time: 15M, plus 2 hrs marinating

Cooking Time: 10M

Serves: makes 4 servings


  • 1lb ( 450g) boned leg of lamb, cut into 1in ( 2.5cm) cubes
  • 1/2 cup olive oil
  • 3 tbsp fresh lemon juice
  • 1 small red onion, finely chopped
  • 1 tbsp chopped lemon thyme
  • salt and freshly ground black pepper
  • 16 shallots, blanched
  • 16 cherry tomatoes
  • 16 button mushrooms
  • 1 red pepper, seeded and cut into squares
  • pita bread, to serve
  • lettuce leaves and cucumber slices, to serve
Lamb Kebabs photo

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  1. Place the lamb into a large nonmetallic dish. Mix the oil, lemon juice, onion, and thyme and pour over the lamb. Season with salt and pepper, cover, and refrigerate for 2 hours, stirring occasionally. Soak 16 wooden skewers in cold water.
  2. Drain the lamb, reserving the marinade.
  3. Preheat the broiler. Thread the lamb, shallots, tomatoes, mushrooms, and red peppers onto the skewers. Grill for about 10 minutes, turning frequently and basting with the marinade.
  4. Serve hot, with warmed pita bread and the lettuce and cucumber slices.
  • low fat, low GI


Curried Lamb Kebabs: Add crushed garlic, chopped cilantro, and 1 tsp each of ground cumin and curry powder.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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