Lamb shish kebabs recipe

  • Serves 4
  • 5mins to prepare, plus 10mins for soaking and 15mins to marinate and 10mins to cook
  • 265 calories / serving
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Lamb shish kebabs HERO

Soak wooden skewers in cold water for 10 minutes before using.

Cut the lamb into chunks and place in a container with the oil, garlic and lemon juice. Leave to marinate for 15 minutes. Thread the lamb onto the skewers, alternating with chunks of pepper and wedges of onion. Cook over a hot grill or barbecue for 10 minutes, turning once or twice until browned and tender.

Remove from the skewers and serve with warmed flatbreads, salsa and salad.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 350g (12oz) lamb neck fillet
  • 3tbsp olive oil
  • 2 garlic cloves, crushed
  • juice of 1 lemon
  • 1 green pepper, deseeded and cut into chunks
  • 1 small onion, cut into wedges
  • salad, to serve
  • flatbread, to serve
  • tomato and chilli salsa, to serve
  • Energy 1105kj 265kcal 13%
  • Fat 21g 30%
  • Saturates 7g 35%
  • Sugars 2g 2%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 2.8g Protein 17.7g Fibre 1.3g


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