Barbecued lamb kebabs
Cook these minty lamb kebabs on the barbecue or under the grill and serve in warm pitta pockets.
Serves: 4
Preparation time: 15 minutes
Cooking time: 12 minutes
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You will need
- 2 tablespoons olive oil
- 1½ tablespoons mint sauce
- ½ lemon, juice only
- 2 lamb leg steaks (approx. 330g), cut into bite-size pieces
- 1 red pepper, deseeded and cut into bite-size pieces
- 1 yellow pepper, deseeded and cut into bite-size pieces
- 1 courgette, trimmed and sliced
- 4 white or wholemeal pitta breads
- 100g bag Italian-style salad, to serve
- 230g tzatziki, to serve
Recipe Information
Step by step guide to making Barbecued lamb kebabs
- Preheat the barbecue or grill to high. In a large bowl, mix together the olive oil, mint sauce and lemon juice.
- Add the lamb, peppers and courgette and mix to coat in the sauce. Once coated, thread the lamb and vegetables onto 8 wooden skewers (remember to wash hands thoroughly after handling raw meat).
- Cook on the barbecue or under the grill for 10-12 minutes, turning occasionally and brushing with any of the mint mixture left in the bowl, until the lamb is cooked and the vegetables are tender and beginning to char at the edges.
- Warm the pitta breads on the barbecue or under the grill.
- To serve, open the pitta breads to make a large pocket. Put some salad leaves in each pocket, then add the grilled lamb and vegetables (removed from the skewers) and serve with tzatziki.
Cook's tip: To stop the wooden skewers from catching on the barbecue/grill, soak them in water for 30 minutes before use.
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Nutritional information for Barbecued lamb kebabs
Nutritional information for Barbecued lamb kebabs
Nutrition type | per serving |
---|---|
Calories | 522 kcal |
Total Fat | 24.6g |
Saturated Fat | 8.3g |
Salt | 1.19g |
Sugar | 9.5g |
This recipe is:
- No egg products
- No nut products
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£2.80
£1.12/100ml
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76p
30p/100ml
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30p
30p/ea
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69p
69p/ea
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69p
69p/ea
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Nectar Price
Nectar Price
£2.00
£2.00/kg
Without Nectar
£2.78
£2.78/kg
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99p
50p/100g