Fire up the barbecue for smoky and delicious lamb kebabs.


  • 8 pre-soaked bamboo skewers.
  • 1 medium (400g) sweet potato, peeled, cut into 3cm pieces
  • 2 tbsp tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tbsp chopped fresh rosemary leaves
  • 600g diced lamb
  • 1 large red onion, cut into thin wedges
  • 1 small iceberg lettuce, cored, cut into 8 wedges
  • 1 quantity Ranch dressing


  1. Cook potato in a saucepan of boiling water for 4 to 5 minutes or until almost tender. Drain. Cool. Combine oil, garlic and rosemary in a large bowl. Add lamb. Toss to coat in oil mixture. Thread lamb, potato and onion alternately onto skewers.
  2. Heat a barbecue plate or chargrill on medium-high heat. Cook skewers in batches, turning, for 6 to 8 minutes for medium or until cooked to your liking.
  3. Drizzle lettuce with Ranch dressing. Serve with skewers.

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Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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