Twisted lamb kebabs

The marinade for these flavoursome lamb kebabs doubles as a sticky sauce.
  • 450g New Zealand lamb leg meat, thinly sliced into 2.5cm strips
  • 90ml red wine
  • 45ml oil
  • 1 clove garlic
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • 1 large courgette
  • 12 small cut mushrooms
  • 1 red pepper, cut into 12 pieces

Blend together the red wine, oil, garlic, Worcestershire sauce and paprika. Add the lamb.

Cut the courgette into 12 thick slices and add the pieces to the marinade with the whole mushrooms and the pepper pieces. Cover and leave the ingredients for 1 hour to marinate.

Drain the ingredients reserving the marinade for basting. Roll the strips of meat and thread them onto soaked bamboo skewers with the other ingredients starting and ending with lamb.

Grill or barbecue the kebabs for 10-15 minutes turning and basting them frequently with the reserved marinade.

Serve the kebabs on halved pieces of French bread covered with mixed green leaves of salad.

Hints & Tips: The meat will slice thinly if still slightly frozen. Blanched baby onions make a delicious substitute for mushrooms.

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