Rosemary and garlic lamb skewers

(7 ratings)

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Essentials magazine, rosemary and garlic lamb skewers
Essentials magazine, rosemary and garlic lamb skewers
  • Serves: 6

  • Prep time:

    plus 1 hour marinating time
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe Triple tested: Tender, juicy lamb - a tasty alternative to sausages or burgers and it's surprisingly cheap too. Brought to you by Essentials magazine


  • 750g boneless lamb shoulder, cut in 4cm cubes
  • 2 cloves garlic, crushed
  • 1tbsp rosemary, leaves only, chopped
  • 4tbsp olive oil
  • Zest of 1 lemon
  • for minty tzatziki
  • 200g natural yogurt
  • Cucumber, peeled, deseeded and grated
  • Small handful mint, chopped
  • 1/2tsp ground cumin

Leftover cooked lamb will keep for up to two days. Wrap well and leave in the fridge. Use to make a tomato-based curry.


  1. Mix the lamb with the garlic, rosemary, oil and lemon zest and leave to marinate for 1 hr or overnight .
  2. When ready to cook, season the meat with salt and freshly ground black pepper. Thread onto metal skewers and griddle on a hot BBQ for 5-6 mins (for medium rare), rotating occasionally until slightly charred on all sides. Cover
    with foil and rest for 5 mins.
  3. For the tzatziki, combine all the ingredients, season to taste and serve with the hot lamb.


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 290(kcal)
  • Fat 18.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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