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Lamb and Kidney Kebabs    HT   BBQ   MC  25mins plus marinating

 

Serves  4     Hot    Barbecue   Lamb  Main Course  Gluten Wheat Dairy free  Eggless

 

Ingredients

For the Marinade

4 tbsp Olive Oil

2 tbsp Red Wine Vinegar

1 Garlic Clove, crushed

1 Large Onion, cut into 2.5cm/1 inch pieces

Black Pepper

 

Other ingredients

450g/1lb Leg of Lamb, cut into 2.5cm/1 inch cubes

4 Lamb Kidneys, halved and cored

1 Green Capsicum, cut into 2.5cm/1 inch pieces

8 Fresh Bay Leaves

Salt and Black Pepper

 

Instructions

 

1. Mix together the marinade ingredients in a shallow dish. Add the lamb, toss well, cover and refrigerate for 4-5 hours, turning occasionally.

 

2. Thread 4 skewers with the lamb, onion from the marinade, pepper, kidneys and bay leaves. Season with salt and pepper.

 

3. Cook over hot coals for 10 - 15 minutes, turning on all sides and basting with the remaining marinade. Serve hot.

 

 

More BBQ  Recipes | More Kebab Recipes |  Summer Recipes   |  What's in Season 

 

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