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- Australian lamb kebabs with herb salad
Australian lamb kebabs with herb salad
Serves
4
Prep Time
15
Cook Time
10
Ingredients
500g Australian lamb shoulder, cubed
Olive oil
Salt
For the Herb Salad:
1 tbsp labneh
1 tbsp sour cream
3 tsp extra virgin olive oil
½ lemon juice
1 bunch of celery
1 handful flat-leaf parsley leaves
½ cup mint leaves
2 leeks, white & green parts, roughly chopped
Mix of herbs – Thyme, rosemary & oregano
Salt and pepper, to taste
Method
- Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer. Sprinkle salt and drizzle oil over the lamb cubes.
- Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides.
- Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving.
- To make the herb salad: In a large bowl, add the remaining ingredients. Toss together with a fork and then season with salt and pepper.
- Serve kebabs with the herb salad on the side.