Fire up the barbecue for smoky and delicious lamb kebabs.

Ingredients:

  • 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

Instructions:

  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.

In This Recipe (0 items)

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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