Lamb kebabs


600g essential Waitrose diced lamb leg

1 red onion, chopped into wedges

1 red pepper, halved, cored and cut into chunks

2 tbsp essential Waitrose olive oil

1 lemon

2 tsp Bart Baharat spice mix

2 essential Waitrose tomatoes, finely chopped

1 red chilli, finely chopped

1 tsp dark brown soft sugar

1 tbsp red wine vinegar

1 cucumber, sliced into thin rounds


  1. Preheat the grill to the highest setting. Soak 8 bamboo skewers in water (or use metal skewers). Put the lamb, onion and red pepper in a bowl with 1 tbsp olive oil, the juice of ½ lemon and the spice mix, tossing to coat. Season, then thread onto skewers, interlacing the lamb with wedges of onion and pepper. Grill for 10–15 minutes; turn regularly.
  2. Meanwhile, make the chilli sauce. Put the tomatoes, chilli, sugar and vinegar in a small pan; simmer over a medium to high heat for 5 minutes.
  3. Dress the cucumber with the juice of ½ lemon and 1 tbsp olive oil; season. Serve with the kebabs, sauce and some houmous and grilled pittas, if liked.
Lamb kebabs
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1343.064kJ
Fat 17.9g
Saturated Fat 6.1g
Carbohydrate 8.3g
Sugars 7.2g
Salt 0.29g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu Mar 24 12:46:23 GMT 2011.