Delia

Lamb Kebabs with Lemon and Rosemary

A fillet end of leg is perfect for this recipe. Personally I like to serve these kebabs with rice, preferably brown basmati, and some tzatziki.


Serves 4

This recipe first appeared in Sainsbury’s Magazine (July 1996).

Lamb Kebabs with Lemon and Rosemary
Ingredients
 1½ lb (700 g) lamb, fillet end of leg (2 lb 4 oz/1 kg bought weight), on the bone
 4 tablespoons fresh lemon juice
 finely grated zest 1 lemon
 1 heaped tablespoon bruised and finely chopped rosemary
 1 large yellow pepper
 1 medium red onion
 4 bay leaves, halved
 1 fat clove garlic, crushed
 8 tablespoons olive oil
 8 chestnut mushrooms
 8 cherry tomatoes
 salt and freshly milled black pepper
To garnish:
 1 small lemon, cut into wedges
Equipment
You will also need 4 wooden skewers, soaked in water for about 20 minutes.

Method

First, using a sharp knife, take the meat from the bone – which is very easy – and cut it into bite-sized pieces.

Then halve and deseed the pepper, cut each half into 4, and then halve these again so that you finish up with 16 pieces.

Now place everything except the tomatoes into a shallow container or bowl, toss the meat and vegetables well in the marinade, then leave for 24-48 hours, turning everything a couple of times during that period.

When you're ready to cook the kebabs, either light up your barbecue or pre-heat your grill; either way you're going to need a good 20 minutes' pre-heating time (and remember to soak the skewers at the same time).

Now assemble the kebabs by sliding a mushroom on to a skewer, followed by a tomato and half a bay leaf, then alternately some meat, pepper and onion, finishing off with another half bay leaf, then a tomato and mushroom.

Make sure you pack them all together as tightly as possible, then grill the kebabs about 4 inches (10 cm) from the source of the heat for about 20 minutes, turning them over and basting them with the marinade juices from time to time.

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