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- Dish type
- Side dish
Lamb is a delicious meat for bbq kebabs because it doesn't dry out. This mustard and herb marinade compliments the meat and the fruity basting sauce justs makes it all come together perfectly.
37 people made this
IngredientsMakes: 20 kebabs
- 2.25kg boneless lamb shoulder, cut into 2.5cm pieces
- 6 tablespoons Dijon mustard
- 4 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon dried sage, crumbled
- 4 cloves garlic, chopped
- 4 green peppers, cut into large chunks
- 280g whole fresh mushrooms
- 450g pineapple chunks, drained with juice reserved
- 300g cherry tomatoes
- 4 onions, quartered
- 280g black cherries in juice, drained and juice reserved
- 75g melted butter or margarine
MethodPrep:20min ›Cook:12min ›Ready in:32min
- Place lamb in a large bowl.
- In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
- Preheat outdoor barbecue for high heat or until coals are ash coloured.
- Arrange marinated lamb, fruit and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
- In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
- Place skewers on preheated barbecue, and cook about 12 minutes, turning and brushing with basting sauce.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(36)
Reviews in English (27)
I love this recipe! The first time I made it, my husband said he could eat it every day, but I'm limiting him to once/week! We don't add the cherries - too sweet for our tastes. Tastes great without them!-11 Jun 2006
by Dan D.
Excellent mariade. Easy and flavorful. I didn't even watch the proportions-- just threw together in a plastic bag, dropped in meat and let sit overnight.-26 Apr 2006
15 Kebabs Recipes
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Grilled Greek Lamb Kebabs Recipe – tender and flavorful pieces of marinated lamb, grilled to perfection on wooden skewers with peppers and onions.
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These kabobs are perfect for 4th of July! Grill your meat and veggies on a skewer at the same time.
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Fruit Skewers – Fruit Skewers or kebabs are made with fresh fruit that is threaded onto wooden sticks and served as a dessert or a party appetizer. Simple to make, impressive and fun way to enjoy fresh fruit. Serve it with a yogurt dipping sauce, honey or chocolate sauce.I used pineapple, honey dew melon, grapes, strawberries, kiwi and blueberries for these.
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What should I serve them with?
You can serve these BBQ lamb kebabs with anything you would like! Some roast potatoes, fresh bread, homemade dips or a lovely salad would go perfectly with them! My family loves when I make some of my homemade focaccia bread or salads with these kebabs! Here are some of my recipes:
BBQ Lamb Kebabs with Bulgur and Salad
To make each marinade, mix together the ingredients in a bowl and then transfer to a sandwich or freezer bag. Add the diced lamb. Shake to coat and leave to marinate for at least 30 minutes.
Skewer the meat with the onions, peppers and mushrooms. Baste with the marinade and grill for 20 minutes or cook on the barbecue for 20 mintues until tender.
Serve with grilled lemon wedges and grilled wheat tortillas.
Cook&rsquos tip: the meat will take on the marinade flavours better if you leave it to marinate in the fridge overnight.
Whole30 Chicken Kababs
Posie Brien/Eat This, Not That!
Who says you have to eat boring foods on the Whole30 diet? Preparing chicken skewers with olive oil and serving with cauliflower rice or even parsnip or carrot rice gives you a great meal that doesn't mess with the rules of Whole30.
Get our recipe for Whole30 Chicken Kababs.
A simple Turkish Spice Mix
The original lamb kofta kebab recipe is made using a combination of veal and lamb mince (ground meat) plus lamb fat. I don’t know about you, but I don’t even know where to get lamb fat here in Sydney!
So to make this midweek, I made a few alterations. I kept the spice mix the same – super simple, just pepper, cumin and red pepper flakes. But I added extra flavour by adding onion and garlic to compensate for the absence of lamb fat.
I know, I know, onion and garlic isn’t the same as lamb fat but they definitely do add extra flavour!!
The original lamb kofta kebab recipe calls for pistachio nuts too, which I included because I happened to have them in my pantry. Only because I visited a Middle Eastern grocery a few weeks before and got overly excited by how cheap the pistachios were!
They definitely add an extra layer of flavour and richness into the lamb kofta kebabs. But these are worth making even if you don’t have pistachios. Truly. – Nagi x
Where does the name sosatie come from?
Sosaties are a Cape Malay dish and the name comes from the words "sate" meaning skewered meat and "saus", a spicy sauce in Afrikaans. While this is a dish that originated in the Cape Malay area, they have spread in popularity around the country.
There are a few variations to the sosaties marinade, but most at least include apricot jam, curry powder and garlic. Most recipes I found use wine vinegar, although I have seen some mention of tamarind which I imagine would be a tasty alternative.
The combination of fruit and curry flavors is something you'll see in a few Cape Malay recipes, like the classic bobotie, and give such delicious results.
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500g minced lamb (20% fat)
1 onion, minced in a food processor and drained of any liquid, or very finely chopped
4 fat garlic cloves, minced
50g fresh coriander, finely chopped
1 tablespoon cumin seeds
1–2 teaspoons chilli flakes
To finish: Maldon sea salt flakes and freshly ground black pepper and Pul Biber chilli flakes
Rice or flatbreads
Greek or natural yoghurt
Put all the main ingredients into a large mixing bowl and, using your hands, work them together really well, pummelling the meat mixture for several minutes into a smooth paste.
Divide the mixture into six portions and form each into a sausage shape, then thread onto metal or wooden skewers. Roll each sausage on a chopping board to elongate to about 12cms long.
Preheat a non-stick griddle pan over a high heat. Once hot, cook the kebabs for about eight to 10 minutes, turning them halfway through the cooking time, until nicely browned on both sides and cooked through.
Sprinkle with pul biber and serve with rice or flatbreads and Greek or natural yoghurt.
Alternatively, cook these kebabs in the oven at its highest fan setting for 12 minutes, or until cooked through and just starting to brown.
Taken from Simply by Sabrina Ghayour, £25. Published by Mitchell Beasley
This is not so much a recipe but a pretty good description of basic technique.
I'm not thinking of making this, but wanted to offset the 4 star rating (so this didn't come up at the top when sorting by number of forks).
I haven't made this yet but i am absolutely drooling thinking about making it. How sad is that? I don't cook much.
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Uighur Lamb Kebabs
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The Uighur people of Xinjiang speak a Turkic language, and the connection with other Turkic peoples comes through clearly with the food as well. Because of the pomegranate juice, these marinated lamb kebabs have a tart-edged garlicky taste that could almost have come straight from Istanbul. The meat is very succulent, and the grilling straightforward. If you have any left over, it is as tasty as can be the second day.
Serve with flatbreads or rice or noodles, accompanied by a salsa and one or more salads.