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Lamb steak kebabs with mint and caper salsa recipe

Lamb steak kebabs with mint and caper salsa recipe

12 ratings

Tender, succulent and full of flavour, lamb is ideal for making simple, barbecued kebabs. Serve these lamb and veggie delights with a seriously fragrant, vibrant salsa to really elevate the flavours. See method

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


  • 1 tbsp 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

  • 1 tbsp baby capers
  • 2 tbsp fresh mint, chopped
  • 1 red chilli, finely chopped
  • 1½ tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp olive oil

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.

See more Lamb recipes

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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