This lamb with rosemary skewers recipe is one of our own! After enjoying some feta and charred spring onion tzatziki as a starter, we decided it would be nice to enjoy the leftovers as a side with a new lamb dish.
I already had a pack of lamb leg steaks in the fridge, and we have a large rosemary bush in our garden and thought the lamb cut into chunks, marinated in Greek flavours and made into kebabs on stripped rosemary skewers would be the perfect new recipe.
Pieces of green pepper and red onion are added to the skewers and they're cooked pretty quickly on the BBQ. The lamb turns out beautifully tender with some char and is full of yummy flavour. The veg is charred slightly but still retains some crunch. There's a few Greek dishes that will compliment these delicious lamb with rosemary skewers - see the recipe links below.
Tips
- Make ahead – marinade the lamb overnight if you have time.
- This lamb with rosemary skewers recipe is easily adapted if you’re cooking for more people.
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How to make these Lamb with Rosemary Skewers
Ingredients
- 2 lamb leg steaks (about 300g), cut into bite size chunks
- 4 sprigs rosemary (each one about 24cm long) to make into skewers, leaves stripped leaving about 2 to 3cm of leaves on at the ends – finely chop enough leaves for the marinade (see below)
- 1 green pepper, seeds removed and cut into 16 bite size chunks
- 0.5 red onion, cut into squares
For the marinade:
- 1 tbsp rosemary leaves, finely chopped
- 1 tsp dried oregano
- juice of half a lemon
- 1 clove garlic, crushed
- 1 tbsp olive oil
- salt and freshly ground black pepper
Instructions
- Put the chunks of lamb into a large plastic bowl or sandwich bag and add the marinade ingredients. Mix well, ensuring each piece of lamb is well coated. Cover the bowl or seal the bag and chill for at least 3 hours, or overnight.
- Heat the BBQ to high. Now thread the rosemary skewers – you should have enough lamb, pepper and onion to put 4 pieces of each onto each skewer. Place the assembled skewers on a baking tray or plate.
- Now cook the lamb skewers on the hot BBQ for 8 minutes, turning once halfway through.
- Remove from the BBQ and rest for 5 minutes.
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Lamb with Rosemary Skewers
Equipment
Ingredients
- 2 lamb leg steaks about 300g, cut into bite size chunks
- 4 sprigs rosemary (each one about 24cm long) to make into skewers, leaves stripped leaving about 2 to 3cm of leaves on at the ends – finely chop enough leaves for the marinade (see below)
- 1 green pepper seeds removed and cut into 16 bite size chunks
- 0.5 red onion cut into squares
For the marinade:
- 1 tbsp rosemary leaves finely chopped
- 1 tsp dried oregano
- juice of half a lemon
- 1 clove garlic crushed
- 1 tbsp olive oil
- salt and freshly ground black pepper
Instructions
- Put the chunks of lamb into a large plastic bowl or sandwich bag and add the marinade ingredients. Mix well, ensuring each piece of lamb is well coated. Cover the bowl or seal the bag and chill for at least 3 hours, or overnight.
- Heat the BBQ to high. Now thread the rosemary skewers – you should have enough lamb, pepper and onion to put 4 pieces of each onto each skewer. Place the assembled skewers on a baking tray or plate.
- Now cook the lamb skewers on the hot BBQ for 8 minutes, turning once halfway through.
- Remove from the BBQ and rest for 5 minutes.
Notes
- Make ahead – marinade the lamb overnight if you have time.
- This lamb with rosemary skewers recipe is easily adapted if you’re cooking for more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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