Marinated Garlic, Red Wine and Rosemary Lamb Kebabs


The weather has been simply stunning today in Sydney,  so what better a way to spend the day, than to crank up the BBQ and enjoyed an alfresco lunch of Murry Valley Gold Spring Lamb.  So a quick trip up to Darling Street Meats in Rozelle, one of the best butchers in Sydney, was in order.
You can do a short marinade of around 20 minutes with this recipe, but If you have time and think ahead, overnight is much better, allowing all the marinade flavor to soak deep into the meat.  I know that red wine is traditional with lamb, but I am far from traditional so a nice crisp Monteith’s Apple Cider was my choice to help wash down these amazing skewers. Enjoy !!!!!
Minutes to Prepare: 45
Minutes to Cook: 20
Number of Servings: 4


400g Lamb, cubed
1/2 cup of Zucchini, thickly sliced
1 Red Onion, quartered
1 large Capsicum cut into square chunksMarinade:
Juice of 1 lemon
1 1/2 tbsp of Light Olive Oil
Pinch each of Salt and Pepper
4 cloves Garlic, crushed
3/4 cup of Red Wine
1 tbsp fresh or dried Rosemary

12 Bamboo Skewers
Makes 4 servings of 3 skewers each.1) Combine lemon juice, olive oil, salt, pepper, garlic, red wine and rosemary leaves in large ziplock bag.
2) Add cubed lamb to mix and turn to coat thorougly in marinade. Seal bad and refrigerate for minimum of 20 minutes, but preferably overnight for the best results
3) Soak the bamboo skewers in cold water to prevent the ends from burning and turning black.
4) While skewers are soaking, heat up the BBQ
5) While BBQ is heating up, thread combinations of marinated lamb cubes, red peppers (capsicum), zucchini and red onion on to skewers and start cooking on the BBQ for between 15-20 minutes, turning occasionally, until lamb is done.

1 Comment

Filed under Recipes

One response to “Marinated Garlic, Red Wine and Rosemary Lamb Kebabs

  1. My Kitchen Stories

    Looks so delicious Andy.


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