Published : June 28, 2015
Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes
600 g lamb eye of shortloin/backstrap
3 red onions, cut into small wedges
2 cloves garlic, crushed
juice and rind of 1 lemon
1 tbsp fresh rosemary leaves, chopped
1 tbsp olive oil
capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve
When you’re threading the lamb kebabs, don’t pack the lamb on too tightly; leave a little space between the pieces so the heat can get to all sides.
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don’t turn them too often; turn them once to cook each side.
Recipe + Image courtesy The Main Meal
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