Looking for something different to put on the BBQ? Then why not give these lamb kebabs a try?
Serve them with a nice green salad, bread or any other side of your choice.
With summer just around the corner, it´s time to think about new recipes for the barbecue! These BBQ Lamb Kebabs are super easy to make and are great for a summer barbecue!
This recipe was recently featured in a recipe roundup on Meals and Mile Markers. There are some more great recipes there – so go check them out here.
Marinating The Meat
The longer you marinate meat, the more tender the meat will be. For ultimate taste, all you need to do is plan ahead a little. Ideally, you could marinate the meat 1-2 days before making the kebabs and just leave it in the fridge until you are ready to use it.
Simply place the lamb into a bowl alongside some olive oil, salt, pepper, dried spices and a few sprigs of fresh rosemary! Give everything a mix and cover the bowl with clingfilm. It´s that easy!
Assembling the BBQ Lamb Kebabs
When you are ready to barbecue, you can assemble your lamb kebabs. Use long metal or wooden skewers and push on alternating pieces of lamb, yellow and green peppers. You can use whatever vegetables you have available! Courgette and of onions would go really well with these BBQ lamb kebabs, too!
What should I serve them with?
You can serve these BBQ lamb kebabs with anything you would like! Some roast potatoes, fresh bread, homemade dips or a lovely salad would go perfectly with them! My family loves when I make some of my homemade focaccia bread or salads with these kebabs! Here are some of my recipes:
– Italian Rosemary Focaccia Bread
– Tomato and Mozzarella Focaccia Bread
– 7 Ways To Spice Up Your Salad
– Colourful Quinoa Salad
– Creamy Bulgur with Peas (just leave out the beef strips)
– Quinoa Stuffed Peppers
– Ultimate Guacamole Recipe
– Best-Ever Creamy Hummus Recipe
Easy BBQ Lamb Kebabs
Recipe
Ingredients (serves 4, enough for 6 large skewers):
- 800g diced lamb
- 2 tbsp olive oil
- 1 tbsp smoked paprika powder
- 1/2 tbsp chilli powder
- salt, pepper
- some fresh rosemary
- 2 large peppers (I used one green and one yellow)
Method:
- Start by marinating the lamb. You should marinate it for at least a few hours, but it will taste even better if you do it a day or two in advance (see tips above).
Put the diced lamb into a bowl, then add the olive oil, spices and fresh rosemary. Give everything a good mix. Cover with cling film and leave in the fridge until ready to use. - Wash and core the peppers, then slice into large squares.
- To make the kebabs, start by threading a piece of the lamb onto the skewer, followed by a piece of pepper. Continue in this pattern until you reach the end of the skewer.
- Cook on the barbecue for approximately 15 minutes, turning them whilst you do so.
- Serve with a side of your choice.
