BBQ KEBABS RECIPES
QUICK LAMB KEBABS | LAMB RECIPES | JAMIE OLIVER RECIPES
These lamb kebabs are so easy and quick to make – perfect for outdoor cooking.
Total Time 20 minutes
Yield 8
Number Of Ingredients 8
Steps:
- Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).
- When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
- Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
- Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
- Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
- Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, or until charred, sticky and cooked through, turning occasionally. Keep an eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if the bread starts to burn.
- Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.
Nutrition Facts : Calories 202 calories, FatContent 15.7 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 18.5 g protein, CarbohydrateContent 3.5 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 0.4 g salt, FiberContent 0.7 g fibre
VEGETARIAN BARBECUE RECIPES - BBC GOOD FOOD
Simple yet delicious meat-free recipes for summer barbecues. Put on a plant-based feast of veggie burgers, halloumi skewers, salads, sauces and more.
Provided by Good Food team
Number Of Ingredients 1
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