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Rosemary Skewers ( Vegetable Kebab or Marinated Lamb)

This is an adaptable recipe for kebabs you can use whatever vegetables you have available what is great to do here is to thread the kebabs onto long Sprigs of Rosemary to add flavour and interest our Rosemary 'Miss Jessop Upright' is great for this purpose.

To Make the actual Skewers cut fresh sprigs of rosemary as long as possible and SOAK THEM IN WATER FOR 1 HOUR - this is crucial to avoid them burning.

Vegetable Rosemary Skewers:


1 large red onion, sliced into wedges about 3 layers each
1 large courgette cut into 1-inch pieces

and add

Your choice of Peppers, Mushroom or Aubergine or all three if you like

ROSEMARY SKEWERS soaked in water for at least 1 hour prior to use

Choose your vegetables from the list above its a good idea to pierce the pieces before you attempt to thread them onto the rosemary skewers it will make the process much easier. Once they are on the skewer brush with a little oil of your choice squeeze over some lemon juice and season with salt and pepper then grill on the barbecue, until cooked through turning all the time.

Marinated Lamb Kebabs

Ingredients for marinade

1 small pot of plain yogurt

Juice of a fresh lemon plus 1 teaspoon zest
2 tablespoons extra-virgin olive oil
handful of fresh mint leaves
handful of fresh coriander leaves
2 tablespoons freshly crushed garlic (about 3 medium cloves)
1 tablespoon salt
1 tablespoon sweet paprika
1 tablespoon freshly ground black pepper
Approx 900g boneless leg of lamb, cut into 2.5 cm cubes

Method: Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, coriander leaves, garlic, salt, paprika, and black pepper in blender. Blend marinade until smooth. Place lamb cubes in a large resealable plastic bag or re-usable plastic box. Pour marinade into bag/box and seal, removing as much air as possible, give it a mix. Place in refrigerator and marinate for at least 4 and up to 8 hours/overnight.

When meat is ready remove from marinade its a good idea to make a hole in the meat cubes with a metal skewer prior to threading onto the pre-soaked rosemary skewers. then grill on the barbecue, until cooked through turning all the time.