Spiced Kiwi Lamb Brochettes

    30 min

    Kiwi fruit adds a lovely sweet-sour flavour to these fast-cooking kebabs and the fruit juice contains an enzyme that tenderises the meat. Serve with seeded wraps or pitta breads and tzatziki or raita.

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    Serves: 4 

    • 600g lean boned leg of lamb, cut into bite-sized chunks
    • 1 ripe kiwi fruit
    • 1 garlic clove, crushed
    • 1 tbsp grated fresh root ginger
    • 1 tsp coriander seeds, crushed
    • 1 tsp cumin seeds, crushed
    • 2 small onions, each cut into 8 wedges
    • 1 lime, cut into wedges

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Flavour the lamb: Put the lamb into a bowl. Peel, chop and mash the kiwi fruit to a pulp. Stir into the lamb chunks with the garlic, ginger and spices. Toss well to coat evenly. Cover and leave to marinate for 5 minutes.
    2. Thread the skewers: Preheat the grill to hot. Thread the chunks of meat on to four long metal skewers, alternating with the wedges of onion. Spoon over any remaining marinade and sprinkle with a little seasoning.
    3. Cook the brochettes: Grill the brochettes, turning occasionally, for 8-10 minutes or until golden and evenly cooked. Thread a wedge of lime on to the end of each skewer, then serve.

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    *For lamb, use beef or veal fillet. *For the ginger, coriander and cumin, use 1 tsp each of dried thyme, tarragon and dill. Omit the lime. Serve with creamed horseradish.

    …get ahead

    Prepare the lamb to the end of step 1 and leave in the fridge to marinate for up to 3 hours. This will improve the flavour of the meat as well as tenderising it.

    …or try this

    These brochettes are a great choice for a barbecue, as all the preparation can be done in advance and you can leave them to marinate and tenderise. Cook over hot coals as for the basic recipe.

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