Lamb and Vegetable Kebabs
About the recipe
Tender cubes of marinated lamb are skewered with colourful capsicum, red onion, and mushrooms, then grilled to perfection and served in warm pitta bread with hummus and fresh lettuce.
Packed with flavour and kidney-friendly, these easy kebabs are perfect for a summer barbecue or quick midweek meal.
Makes 10 skewers in just 25 minutes!
Nutrition Per Serving
Ingredients Serves 10
- Vegetables & Fresh Produce
- 2 Clove Garlic, crushed
- 1 tsp Mint, dried
- 10 pieces Mushrooms, halved
- 1 pieces Large Red Capsicum, cut into squares
- 1 pieces Large Green Capsicum, cut into squares
- 2 pieces Red onion, cut into wedges
- 2 pieces Lemon
- 1 bunch Red oak lettuce
- Meat, Poultry & Seafood
- 500 grams Lean Lamb fillets, cut into cubes
- Grains, Pasta & Legumes
- 1 pieces Pita bread, to serve
- Oils, Sauces & Condiments
- 1 tbsp Olive oil
- 1 pieces Hummus, to serve
Method
Step 1
Soak 10 long bamboo skewers in water for 30 minutes.
Step 2
Combine diced lamb with garlic, dried mint and olive oil. Toss to mix well.
Step 3
Thread one cube of lamb onto a skewer, followed by green capsicum, red onion, half a mushroom and one piece of red capsicum.
Thread a second cube of lamb and repeat with red onion, mushroom and red capsicum. Continue with the remaining nine skewers.
Step 4
Preheat a BBQ plate or char-grill pan over medium-high heat.
Spray skewers with cooking spray and cook for 5-8 minutes, turning over halfway.
Transfer to a tray, squeeze over some lemon juice and keep warm
Step 5
Split open pitta bread and dollop hummus.
Fill with barbecue lamb and vegetables and lettuce.
Top Tips:
Rich in colourful vegetables, ideal for BBQ, meal prep, or family dinners
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