Aussie Lamb Skewers

Name: Aussie Lamb Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 700 g lamb shoulder, cubed 3cm; 4 tbsp olive oil; 4 clove garlic, crushed; 3 sprig rosemary, leaves chopped; 1 piece lemon, zested + juiced for serving; 1 piece onion, cut into wedges; 2 piece bell pepper, cut into 3cm pieces; 1 tsp salt; 0.5 tsp black pepper

Marinated lamb shoulder skewers with rosemary and garlic — a backyard BBQ classic.

32 min
Easy
4 servings
Australian

Cooks: 0
Photos: 0

Ingredients

lamb shoulder, cubed 3cm700g
olive oil4 tbsp
garlic, crushed4 clove
rosemary, leaves chopped3 sprig
lemon, zested + juiced for serving1 piece
onion, cut into wedges1 piece
bell pepper, cut into 3cm pieces2 piece
salt1 tsp
black pepper½ tsp

Method

1
In a bowl, whisk olive oil, crushed garlic, chopped rosemary, lemon zest, salt, and pepper.
2
Cut lamb shoulder into 3cm cubes and toss in the marinade. Cover and refrigerate at least 1 hour.
Overnight is even better.
3
Soak bamboo skewers in water for 30 minutes (skip if using metal).
4
Thread lamb onto skewers with thick wedges of red onion and bell pepper between cubes.
5
Heat the BBQ to high. Grill skewers, turning every 2 minutes, until well charred outside and pink in the middle.
About 10–12 minutes total — don't overcook lamb.
6
Rest 5 minutes loosely covered with foil before serving with lemon wedges.

Per serving

425
kcal: 35g
protein: 10g
carbs: 28g
fat