Lemon And Rosemary Coastal Lamb Kebabs

Article Image - Coastal Lamb

Prep timePrep: 10 mins + marinating time

Cook timeCooking Time: 10 mins

ServesServes: 4


  • 600g Coastal Lamb backstrap
  • 3 red onions, cut into small wedges
  • 2 cloves garlic, crushed
  • Juice and rind of 1 lemon
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon olive oil
  • Capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve


Cut lamb into 2.5cm cubes. Thread lamb and red onion wedges alternatively onto 8 skewers with 4 to 5 pieces of lamb on each skewer.

Combine garlic, lemon rind and juice, rosemary and oil. Brush over the kebabs. Marinate for 20 minutes.

Preheat the barbecue char-grill plate or pan to moderately hot, before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.

Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with salad vegetables including capsicum, Roma tomatoes, red onions and mixed salad greens with balsamic vinegar and lemon wedges.