Lightening Lamb Kebabs

Serves: 2

Prep: 8-10 Mins

Cook: 10 - 12 Mins


  • 500g diced lamb
  • 1 red onion, peeled and quartered
  • 1 red pepper deseeded and cut into 1-inch squares
  • 3 tbsp. olive oil
  • 2 garlic cloves, peeled and chopped
  • 1 tbsp. smoked paprika
  • Salt and pepper
  • 1 tsp. cumin
  • 6–8 kebab sticks or fresh sprigs of rosemary


  1. Preheat the grill on a medium heat so it is ready as soon as the kebabs are prepared.
  2. Chop the pepper and onion into squares.
  3. Mix the olive oil, crushed garlic, smoked paprika, salt, pepper and cumin together in a bowl until it turns to a paste.
  4. Add this paste to the diced lamb and coat thoroughly.
  5. Prepare the rosemary sprigs by removing a few of the leaves from the bottom of the sprig.
  6. Add the lamb, peppers and onions onto the rosemary sprigs, alternating meat and vegetables.
  7. Add them at the lower part of the rosemary sprig as this is much easier.
  8. Place them under the grill for 10–12 minutes turning regularly.
  9. Serve with a large mixed salad.