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Lamb and Kidney Kebabs   

HT   BBQ   MC  25mins plus marinating


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



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




1. Mix together the marinade ingredients in a shallow dish. Add the lamb, toss well, cover, refrigerate and leave to marinate 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.


Main equipment required to make this Recipe

Mixing Bowl


Basting/pastry brush


Key techniques required to make this Recipe

Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.

Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

Related Recipes and Information


More Kebab Recipes  |  Barbecue Starters Recipes  |  Barbecue Main Course Recipes  |  BBQ Side Dishes  |   Barbecue Dessert Recipes  |  Summer Recipes

A Guide to BBQ Equipment  |  Barbecue General  Cooking Times for Fish, Poultry, Meat, Vegetables and Fruit  |  Barbecue Cooking, Planning and Safety tips


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