Beef Family friendly

Rosemary lamb kebabs with lemon and olive relish

Name: Rosemary lamb kebabs with lemon and olive relish
Prep time: 135 min
Cook time: 8 min
Total time: 143 min
Yield: 4
Ingredients: 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 tablespoon chopped rosemary leaves; 1 tablespoon paprika, plus extra to dust; 1 tablespoon lemon juice; 500g lamb fillet, cut into 2cm cubes; 4 vine-ripened tomatoes, seeds removed, chopped; 1 tablespoon chopped preserved lemon rind (white pith and flesh discarded); 2 tablespoons chopped pitted kalamata olives; 2 tablespoons chopped flat-leaf parsley; Thick Greek-style yoghurt, to serve

Rate now

2h 15m

08m

Rosemary lamb kebabs with lemon & olive relish

Jump to recipe

Using rosemary branches as skewers imparts an intense herby flavour on these kebabs.

2 garlic cloves, finely chopped
2 tablespoons olive oil
1 tablespoon chopped rosemary leaves
1 tablespoon paprika, plus extra to dust
1 tablespoon lemon juice
500g lamb fillet, cut into 2cm cubes
4 vine-ripened tomatoes, seeds removed, chopped
1 tablespoon chopped preserved lemon rind (white pith and flesh discarded)
2 tablespoons chopped pitted kalamata olives
2 tablespoons chopped flat-leaf parsley
Thick Greek-style yoghurt, to serve

Method

1.

Soak 4 rosemary branches or bamboo skewers in cold water for 30 minutes to prevent them from burning.
2.

Combine the garlic, oil, rosemary, paprika and lemon juice in a glass or ceramic dish. Season well, then add the lamb, tossing to coat well. Cover and marinate in the fridge for 1-2 hours.
3.

Meanwhile, mix the tomato, preserved lemon, olives and parsley in a bowl. Season to taste (it will already be salty from the lemon), then set the relish aside.
4.

Thread the lamb onto the branches or skewers. Heat a chargrill or barbecue on medium-high heat. Cook lamb, turning occasionally, for 6-8 minutes until browned all over but still juicy in the centre. Serve the skewers with the relish and yoghurt, dusted with extra paprika.