Barbecue lamb kebabs

These lamb kebabs are perfect for a lazy summer barbecue. The addition of a fresh mediterranean style tomato, olive and fetta salad completes the dish.

  • 10 mins cooking
  • Serves 4
  • Print


Barbecue lamb kebabs
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup (60ml)lemon juice
  • 2 clove garlic,crushed
  • 1 tablespoon finelychopped fresh oregano leaves
  • 1 brown onion (80g), chopped finely
  • 1 kilogram diced lamb
  • 1 cup (160g) black olives, seeded
  • 1 tomato (250g),chopped coarsely
  • 150 gram firm fetta, chopped coarsely
  • 1 tablespoon olive oil, extra


Barbecue lamb kebabs
  • 1
    Combine oil, rind, juice, garlic, oregano and onion in large bowl; add lamb, coat in marinade. Cover; refrigerate 3 hours or overnight.
  • 2
    Thread lamb onto 12 skewers; cook on heated oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.
  • 3
    Serve with combined remaining ingredients.


Soak bamboo skewers in water for at least 1 hour before using to prevent them scorching.

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