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Lamb steak kebabs with mint recipe

Lamb steak kebabs with mint recipe

10 ratings

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  • Serves 2
  • 10mins to prepare, plus 12 hrs marinating and 10mins to cook
  • 600 calories / serving


  • 1tbsp rosemary, finely chopped
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 353g lamb steaks, trimmed of all fat and cut into 1½ cm cubes
  • 1 sweet pepper, deseeded and cut into small chunks
  • 1 courgette, halved and cut into chunks

For the salsa

  • 1tbsp baby capers
  • 2tbsp fresh mint, chopped
  • 1 red chilli, finely chopped
  • 1½tbsp red wine vinegar
  • 1tsp Dijon mustard
  • 1tsp honey
  • 2 tbsp olive oil
If you don't have courgettes, try using aubergine

Each serving contains

  • Energy

  • Fat

    46g 66%
  • Saturates

    16g 80%
  • Sugars

    9g 10%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 10.6g Protein 35.4g Fibre 2.5g


  1. Mix together the rosemary, oil and garlic. Add the lamb and vegetables and mix well to coat. Marinate for at least half an hour, or overnight.
  2. Combine the salsa ingredients and set aside.
  3. Thread lamb, peppers and courgettes onto 4 skewers and season. Griddle or barbecue for 8-10 minutes, turning until lightly charred.
  4. Spoon over a little of the salsa. Serve with extra salsa, flat bread and salad.

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

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