Lamb skewers with rosemary

Lamb skewers with rosemary

By
From
Under the Walnut Tree
Serves
6-8
Photographer
Fanny Bergenström

Alternate pieces of lamb, vegetables and sausage onto wooden or metal skewers – or use sturdy rosemary sprigs if you are lucky enough to have some to spare.

Ingredients

Quantity Ingredient
700g boneless lamb meat
400g sausage, such as chorizo or merguez
12-16 small skewers or rosemary sprigs
2 medium onions, in wedges
2 green capsicums, in large pieces
4 tablespoons olive oil
2 garlic cloves, crushed
1 fresh red chilli, deseeded and finely chopped
2 tablespoons fresh thyme, chopped
2 sprigs fresh rosemary, chopped
sea salt flakes
freshly ground black pepper

Method

  1. Cut the lamb into large cubes and cut the sausages into 3-4 cm thick pieces. Use metal skewers, wooden skewers (soaked in water for at least 1 hour) or woody rosemary sprigs with the lower leaves removed, and skewer the lamb cubes, alternating with the onion, sausage and green capsicum.
  2. Brush with a mixture of olive oil, crushed garlic and chopped chilli. Let the skewers sit for about 30 minutes while you get the barbecue coals going (or preheat the barbecue grill).
  3. Sprinkle the skewers with the chopped thyme and rosemary, then barbecue the skewers for about 10 minutes, turning them a few times. When almost done, season with salt and a bit of freshly ground black pepper.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again