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    Rosemary Lamb Kebabs with Honey and Redcurrant Glaze

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    Rosemary Lamb Kebabs with Honey and Redcurrant Glaze

    These kebabs are quick to cook and fun for the family to assemble in pitta bread with a choice of toppings.

    • Preparation time: 15 minutes, plus 15-20 minutes marinating
    • Cooking time: 12 minutes to 14 minutes
    • Total time: 27-29 minutes, plus 15-20 minutes marinating 50 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 2 tbsp clear honey
    • 2 tbsp finely chopped fresh rosemary
    • 4 tbsp Waitrose Redcurrant Jelly
    • 2 x 340g packs Waitrose New Zealand Lamb, Diced Leg
    • 2 red onions, each cut into 8 wedges
    • To serve
    • 1 pack 6 pitta breads
    • 50g bag lamb's lettuce
    • 170g tub Waitrose Reduced Fat Houmous or Waitrose Tzatziki


    1. In a small bowl, mix together the oil, honey, rosemary and redcurrant jelly.
    2. Thread the lamb and red onion pieces onto 4 metal or wooden skewers and place in a long dish. Brush the kebabs with the honey glaze, cover and leave to marinate in the fridge for 15-20 minutes.
    3. Preheat the grill to high and cook the kebabs on the grill rack for 6-7 minutes, turning once or twice until the lamb is cooked to your liking.
    4. Warm the pitta breads in a toaster or in a preheated oven. Halve, split and serve with the kebabs, lambs lettuce and a dollop of houmous or tzatziki, leaving everyone to fill their own pittas.

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    Cook's tips

    If using wooden skewers, soak in cold water for 10 minutes first before threading on the meat.


    Average user rating

    4 stars