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Lamb kebabs with herb salad
Serves
4
Prep Time
15
Cook Time
10
Ingredients
500g Auspalian Lamb Shoulder, cubed
Olive Oil
Salt
For the Herb Salad:
1 tbsp Labneh
1 tbsp Sour Cream
3 tsp Expa Virgin Olive Oil
½ lemon Juice
1 bunch Celery
1 Handful flat-leaf parsley leaves, stems removed
½ cup Mint Leaves
2 Leeks, white and green parts only, 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 lambs
- 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