Lamb Kebabs with Lemon and Rosemary
|Need help with conversions?|
|You will also need 4 wooden skewers, soaked in water for about 20 minutes.|
This recipe first appeared in Sainsbury’s Magazine (July 1996).
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.
Return to Homepage
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
- Shepherd's Pie with Cheese-crusted Leeks
- Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
Pledge your support to Fresh Week with Tefal and you could win a Fresh Express gadget!
20 May 2013 17:55
20 May 2013 21:15
19 May 2013 17:10
|Food and travel||
20 Apr 2013 08:44
20 May 2013 21:02
|Can Anyone Help?||
20 May 2013 18:49
you can't be serious!
20 May 2013 17:10
Wanted Le Saucier
18 May 2013 17:17
18 May 2013 21:21