Lamb Kebabs with Garlic and Herbs
By New Zealand Beef & Lamb www.recipes.co.nz
Ever wondered how busy athletes Caroline and Georgina Evers-Swindell manage to whip up such fabulous beef and lamb meals for Sarah Ulmer on our latest television ads? It’s because they’re so quick and easy to make. Try them for yourselves – they’re guaranteed to be a winner with the family!
Serves:4-6
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Ingredients
600g
boneless lamb trimmed and cut into 2cm cubes or diced lamb
24 button mushrooms
1 onion, peeled and cut into 2cm pieces
1 each red, green and yellow capsicum, seeded and cut into 2cm pieces
Marinade
3 garlic cloves, peeled and crushed
3 Tbsp fresh parsley, chopped
1 Tbsp rosemary, fresh or dried
1 Tbsp chives, chopped (or 2 tsp dried)
2-3 Tbsp fresh mint, chopped (or 2 tsp dried)
Salt and pepper to taste
1 Tbsp white vinegar
1 Tbsp oil
Method
Tightly thread alternative pieces of lamb, mushroom, onion and capsicum onto skewers (flat-bladed metal ones are best, or if using bamboo, soak in water for an hour prior to use). Place the kebabs in a single layer in a flat tray.
Combine the marinade ingredients and brush over the kebabs. Turn to coat and leave, covered in a cool place, for 2-3 hours.
Lightly brush the kebabs with a little extra oil, and BBQ or grill for 8-10 minutes, turning gently to retain the herb coating. Serve on rice with your favourite sauce or tomato relish