Lemon and rosemary lamb kebabs

Serves

Prep Time

Cook Time

Ingredients

600 g lamb eye of shortloin/backstrap

3 red onions, cut into small wedges

2 cloves garlic, crushed

juice and rind of 1 lemon

1 tbsp fresh rosemary leaves, chopped

1 tbsp olive oil

capsicum, Roma tomatoes, red onions and mixed salad greens, balsamic vinegar and lemon wedges to serve

Cut lamb into 2.5cm cubes. Thread lamb and red onion wedges alternatively onto 8 skewers with 4 to 5 pieces of lamb on each skewer.
Combine garlic, rind, lemon juice, rosemary and oil. Brush over the kebabs. Marinate for 20 minutes, if possible.
Preheat the barbecue char-grill plate or pan to moderately-hot before adding the lamb kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side.
Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving. Serve kebabs with salad vegetables including capsicum, Roma tomatoes, red onions and mixed salad greens with balsamic vinegar and lemon wedges.

When you're threading the lamb kebabs, don't pack the lamb on too tightly; leave a little space between the pieces so the heat can get to all sides.
Kebabs with cubed meat take about two minutes for each of the four sides. Total cooking time is about 8 minutes. Don't turn them too often; turn them once to cook each side