These lamb kebabs are perfect as a starter to be shared at gatherings or as the main protein with a side salad for a complete and balanced meal. They are also perfect to cook on a barbeque at summer parties or in pan to enjoy any time of the year!

Make these lamb kebabs a little more fancy than your usual bamboo skewer by spearing them on to a rosemary stalk – the grilled rosemary leaves at the end make them look a little extra festive too.

This marinade works with many meat and vegetable combos so if lamb kebabs don’t take your fancy but chicken does – change it up to your liking.

Serves: 4

Calories per serving: 248

Prep time: 20 mins

Cook time: 10 mins

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Ingredients:

• 8 x 15cm (6-inch) stalks fresh rosemary
• 600g (14oz) lamb fillets, cut into 3cm (1¼-inch) square pieces
• ½ red pepper/capsicum, cut into 3cm pieces
• 3 cloves garlic, crushed
• 2 tbsp olive oil
• ½ lemon, zest and juice
• Sea salt and black pepper

Method:

1. Preheat the BBQ to medium heat, if using (can pan fry, read on for method).
2. Remove leaves from bottom ⅔ of rosemary stalks and sharpen into a point, save approx 1 tbsp of leaves and finely chop.
3. In a bowl, mix olive oil, garlic, chopped rosemary leaves, lemon zest and season.
4. Alternate threading lamb and red pepper onto rosemary stalks – brush with marinade.
5. BBQ or pan fry kebabs for approximately 10 minutes, regularly turning and brushing with marinade.
6. Serve with a side of low calorie, non-starchy veggies.

Notes:

• Serve me as a starter or for the main event!
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or serve cold.
• Freeze raw, marinated kebabs for up to 2 months. Defrost and cook as per method.
• Batch cook and freeze in portions for a convenient meal.