Lamb & Rosemary Kebabs

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  • 500g (1lb) of lamb round steak


  • 1 tablespoon of lemon juice
  • 1 tablespoon of honey
  • 1 tablespoon of olive oil
  • 2 teaspoons of garlic, crushed
  • 1 tablespoon of rosemary, chopped Rosemary sprigs


  1. Dice lamb into 3cm (1in) cubes. Combine marinade ingredients. Marinate diced lamb for about 30 minutes, overnight if time allows. Remove lamb from marinade and reserve marinade for basting.
  2. Thread lamb onto oiled metal skewers or pre-soaked wooden/bamboo sticks, alternating with thick sprigs of rosemary.Cook on a hot BBQ plate (griddle) or grill until well seared (about 5-6 minutes), turning occasionally and basting with marinade.
  3. For rare lamb, remove immediately after searing. For medium or well done, move to cooler part of BBQ, reduce heat and continue cooking about 3-4 minutes for medium and 4-5 minutes for well done, turning occasionally.
  4. Test kebabs are cooked to your liking by squeezing with tongs, rathe than cutting them. Cover and rest about 1 minute before serving to retain juiciness.

Note: Other recommended cuts: Topside steak, fillet, eye of loin (backstrap)

Serving Suggestion: Salad and potatoes

Serve with: Merlot

3.67 avg. rating (72% score) - 3 votes

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