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Lemon and rosemary coastal lamb kebabs

Serves  4 - 6
Prep time: 1 hour
Cooking time: 10 mins

A great one for the BBQ, let it marinade for at least 20 minutes before cooking for the best flavour.

  • Lamb
  • Lemon
Lemon and rosemary coastal lamb kebabs



  • 600g Coastal Lamb backstrap
  • 3 red onions, cut into small wedges
  • 2 cloves garlic, crushed
  • Juice and rind of 1 lemon
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon olive oil
  • Capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve
  1. Cut lamb into 2.5cm cubes. Thread lamb and red onion wedges alternatively onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
  2. Combine garlic, lemon rind and juice, rosemary and oil. Brush over the kebabs. Marinate for 20 minutes.
  3. Preheat the barbecue char-grill plate or pan to moderately hot, before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.
  4. Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with salad vegetables including capsicum, Roma tomatoes, red onions and mixed salad greens with balsamic vinegar and lemon wedges.