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Skewered Mixed Grill      HT   MC    40mins

Serves 4     Hot   Beef   Lamb   Offal   Vegetables  Herbs  Kebab  Main course  BBQ Healthy Eating  Gluten Wheat Dairy Free  Eggless 



225g/8oz Boned Sirloin

225g/8oz Boned Leg of Lamb

225g/8oz Lambs' Kidneys

4 tbsp Olive Oil

4 tbsp Lemon Juice

1 Garlic Clove, finely chopped

1 level teasp Dried Thyme

teasp dried Sage

8 Mushrooms

8 Button Onions, parboiled




1. Cut the beef and lamb in to 25mm/l inch cubes. Cut the kidneys in half, skin them, remove the cores and cut each half into 4 pieces. Place the pieces of meat in a large shallow dish. Mix together the olive oil, lemon juice, finely chopped garlic and herbs and pour over the meat. Leave in a cool place for 1 hour to marinate, turning the meat occasionally.


2. Heat the grill to medium-high. Meanwhile, remove the rack from the grill pan and line the pan with foil. Thread the pieces of meat on to 4 greased metal skewers, with the mushroom caps and parboiled onions in between.


3. Lay the skewers across the prepared grill pan. Grill about 7. 5cm/3 in from the heat, basting with the marinade and turning meat from time to time, for about 20 minutes or until the meat is cooked.


Good on the barbecue too.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


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