Lamb kebabs on rosemary skewers

Threading chunks of lamb onto sticks of rosemary allows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.

  • 30 mins cooking
  • Serves 4
  • Print


  • 8 15cm (6-inch) stalks fresh rosemary
  • 800 grams (1½ pounds) lamb fillets, cut into 3cm (1¼-inch) pieces
  • 3 crushed garlic cloves
  • 2 tablespoons olive oil
  • 2 teaspoons finely grated lemon rind
  • 1 tablespoon lemon juice


  • 1
    Remove leaves from the bottom two-thirds of each rosemary stalk; sharpen trimmed ends into a point.
  • 2
    Thread lamb onto rosemary skewers; brush with combined garlic, oil, rind and juice. Cover; refrigerate until required.
  • 3
    Cook kebabs on a heated oiled grill plate (or grill or barbecue) for 10 minutes, turning and brushing with remaining garlic mixture, until cooked.
  • 4
    Serve kebabs with a Greek salad, if you like.

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