Lamb kebabs
Ingredients
Serves 4
- 500g lamb fillet, cut into 3cm cubes
- 8 rashes of streaky bacon, rind removed, each rasher cut into 3 and rolled
- 6 chipolata sausages, cut into 3
- 2 courgettes, thickly sliced
- 1 onion, peeled and cut into quarters and separated into chunks
- 8 whole button mushrooms
- Juice of 1 lemon
- Drizzle of rapeseed oil
- Large handful of fresh or dried base herbs, chopped (rosemary, thyme, oregano)
- Pinch of Maldon sea salt
- Freshly ground black pepper
You will need wooden or metal kebab sticks.
Timings
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Lamb kebabs
For me, these kebabs symbolise the summer at home with my parents. From a young age I can remember pulling up a chair and helping my Mum skewer all the chunks of lamb, rolls of bacon and stubby sausages. I always tried to follow her pattern of onion, bacon, sausage etc but could never quite fit them all on! It’s a beautiful way to enjoy a barbeque and they work equally well under the grill. I hope they become firm favourites in your household too.
Method
Prepare your ingredients before you start. If you are using wooden skewers, soak them for 10 minutes in a tray of water.
Pick up a skewer and push on 1 onion segment, 1 roll of bacon, 1 chipolata, 1 courgette round, 1 chunk of lamb, 1 mushroom, 1 chunk of lamb, 1 courgette round, 1 chipolata, 1 roll of bacon, 1 courgette round and finish off with a final chunk of lamb (if you have room). Repeat this for the other skewers and place them flat on a tray. If you have spare ingredients at the end, make a mix and match skewer for people to help themselves if they’d like more.
Preheat the barbeque of grill to a medium heat.
Drizzle over the lemon juice, oil and scatter over the herbs. Season well with Maldon sea salt and freshly ground pepper.
Grill or barbeque for 10 minutes on either side, being careful when turning them.
Serve with basmati rice, herby quinoa or buttered new potatoes and a crunchy green salad. Either runny barbeque sauce (see Barbequed Spare Ribs from June) or a courgette tzatziki (see Lamb Meatballs from May) would be a welcome addition. Enjoy!
DOWNLOAD OR PRINT RECIPE HERE.
You can use metal or wooden skewers here. If you use wooden skewers be sure to soak them first for 10 minutes in a tray of water to stop them from catching alight. The amount of food thatĀ you can get on the skewer will depend on how long they are.”
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