Lamb kebabs on rosemary skewers
Threading chunks of lamb onto sticks of rosemary allows the perfume of this wonderful herb to permeate all the way through the meat. Delicious served with dips, salad and fresh Turkish bread.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Skewer
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Mixing bowl
Ingredients
- 8 15cm (6-inch) stalks fresh rosemary
- 800 grams (1½ pounds) lamb fillets, cut into 3cm (1¼-inch) pieces
- 3 crushed garlic cloves
- 2 tablespoons olive oil
- 2 teaspoons finely grated lemon rind
- 1 tablespoon lemon juice
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