Greek Lamb Kebabs

Greek Lamb Kebabs

Time: 48 hrs 40 mins


  • 1 1/2-2 lbs boneless lamb shoulder
  • 2 lemons
  • 2 sprigs rosemary
  • 6 garlic cloves, peeled
  • 1 red chile, sliced
  • 2 tablespoons olive oil
  • 2 medium red onions, peeled
  • black pepper


  • 1 Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
  • 2 Cut each of the onions vertically into 6 wedges.
  • 3 Grate the zest of one of the lemons into a large non-metallic bowl or dish.
  • 4 Juice both lemons, and pour the juice into the dish with the zest.
  • 5 Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
  • 6 Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
  • 7 Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
  • 8 Leave for at least 24 hours, but 48 hours is even better.
  • 9 Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
  • 10 Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
  • 11 Serve with pitta and tzatziki.
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