With lamb a proud part of our cultural heritage – thanks in large part to Sam Kekovich, who has been campaigning for years to make lamb a national dish – these delicious kebabs are a BBQ favourite.
- 600g 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
Cut the lamb into 2.5cm cubes. Thread the lamb and red onion wedges alternatively onto 8 skewers with 4-5 pieces of lamb on each skewer. Combine the garlic, rind, lemon juice, rosemary and oil. Brush over the lamb kebabs.
Marinate for 20 minutes. Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the lamb kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.
Remove the lamb kebabs from the heat and cover loosely with foil. Allow to rest for 3 minutes before serving.
Serve the lamb kebabs with salad vegetables including capsicum, Roma tomatoes, red onions, mixed salad greens, balsamic vinegar and lemon wedges.