Marinated Barbecued Lamb Kebabs

An entire BBQ meal if you boil up some lovely new potatoes and keep them hot in a little water in a pan on the BBQ grill as you cook the meat and serve with Rainbow Salad (recipe elsewhere on this site); alternatively it’s a very simple job to grill some pitta bread in the BBQ as you need it.

The mistake that all of us make at least once (or loads of times in my case) is to cook far too much meat when we barbecue. Think of the barbie as a meal like any other and you might find yourself making far more use of it this summer.

There doesn’t need to be blazing sunshine to use and enjoy a barbecue, just an absence of rain hissing down.


This recipe, along with the one for Rainbow Salad was broadcast on Insight Radio. To listen to the chat and the recipe - click on the podcast icon below.

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For the kebabs

500g boneless leg of lamb or pork, cut into cubes about 2cmx2cmx2cm

a green pepper or two

an onion

a dozen long sprigs of rosemary

For the marinade

4 tbsp olive oil

The juice of 2 lemons (or equivalent in bottled lemon juice)

Grated peel of one lemon

A crushed garlic clove

4 or 5 sprigs of fresh rosemary or 2 tsps dried leaves.

What to do

Mix all the marinade ingredients together in a plastic bowl or a sandwich box.

Plonk the cubed meat into the marinade and stir at all around so every piece of meat is covered.

Put a lid on the container and pop into the fridge for at least four hours – give it a swish around once or twice during this marinating time.

A short time before you’re ready to cook, spike the meat onto kebab skewers, alternating a cube of meat with a slice of onion and a slice of green pepper.

Reserve the marinade for basting the meat as it barbecues.

When you start cooking, place the long sprigs of rosemary directly onto the barbecue grill and put the kebabs on top – the rosemary smoke will further infuse the meat; keep basting the kebabs with the marinade every couple of minutes.

Depending on the heat of your barbecue, cook for 5 or 6 minutes and then turn the kebabs. Another 5 or 6 minutes and they should be deliciously pink and juicy – yummy.