Funky lamb shish kebabs

    2 hours 35 min

    These are a really vibrant and tasty lamb kebabs, perfect in the summer sun, and perfect without a barbecue since they're grilled! Try them with my Latin Patatas Ensaladas (see recipe) and a bottle of Chardonnay or a decent rose. Lully!


    County Dublin, Ireland
    2 people made this

    Makes: 6 kebabs

    • 2 red onions
    • 1 fresh Leutschauer paprika pepper
    • 1 sweet red pepper
    • 10 mushrooms
    • 1 dessertspoon olive oil
    • 450g (1 lb) good quality lean diced lamb
    • 2 tablespoons balsamic vinegar
    • 2 cloves garlic, chopped
    • 1 dessertspoon ground fresh mint
    • 1 tablespoon honey

    Prep:20min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr35min 

    1. Chop the onion and peppers into pieces about 1.5 inches in size. (Use a green pepper if you can't find a Leutschauer paprika pepper.) Chop the mushrooms in half or use whole depending on size.
    2. Assemble the lamb and vegetables alternately on six skewers. I suggest: onion, lamb, pepper, lamb, pepper, lamb, mushroom, lamb, onion, etc.
    3. Pour the balsamic, garlic, mint and a little of the honey into a shallow, square baking dish.
    4. Place the kebabs into the dish. Allow to marinate for a couple of hours inside a cold oven (room temperature - this will save cling film and stop flies).
    5. Heat the grill. Balance the kebabs on the edges of the tray. Drizzle the rest of the honey over the tops of the kebabs, and sprinkle mint onto the honey. Grill for 15 minutes, turning occasionally.


    This is a quick and very tasty dish, fun for all to help out making too, especially good for introducing kids to cooking! Enjoy in the sun with wine and a salad. Perfect!

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