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Good Food

Marinated Lamb Kebabs

Serves 6


500g/1¼lb lean lamb, cut into 4cm/1½in cubes

12 shallots or button onions

2 green peppers, seeded and cut into 12 pieces

12 small tomatoes

12 small mushrooms

lemon slices and sprigs or rosemary, to garnish


For the marinade

juice of 1 lemon

120ml/4fl oz/½ cup red wine

1 onion, finely chopped

60ml/4tbsp olive oil

2.5ml/½ tsp each dried sage and rosemary

salt and freshly ground black pepper


To make the marinade, combine the lemon juice, red wine, shallots or button onions, olive oil, herbs and seasoning in a bowl.

Stir the cubes of lamb into the marinade, mixing well.  Cover and chill for about 2-3 hours, or longer if possible, stirring occasionally.

Remove the lamb cubes from the marinade and thread on to six skewers with the shallots or onions, peppers, tomatoes and mushrooms.

Cook the kebabs over the barbecue or under a preheated grill for 10-15 minutes, turning them once.  Use the left over marinade to brush over the kebabs during cooking to prevent the meat drying out.

Serve the kebabs garnished with sprigs of rosemary and lemon slices.