Zesty lamb kebabs


For the lamb

500g lamb neck fillet

2 tbsp lemon juice

2 tbsp olive oil

Zest of one lemon

1 tsp crushed garlic

Salt and pepper to taste

For the cucumber and herb dressing

1/2 a cucumber

1 tbsp olive oil

2 tbsp lemon juice

A handful each of coriander, mint and parsley

1 green bird's eye chilli

1-2 garlic cloves

Salt and pepper to taste


For the lamb

  1. Trim the lamb of the majority of fat and cut into nice sized cubes for the kebabs
  2. Mix the lemon juice, olive oil, zest, garlic and salt and pepper in a bowl and add the lamb
  3. Thoroughly coat the lamb in the marinade and leave for 30 minutes or longer if you have the time
  4. Skewer the lamb and cook as required either on a barbecue or a flat griddle like the Circulon Double Griddle
  5. Serve with a tasty couscous salad and the delicious cucumber and herb dressing


For the dressing

  1. Place all dressing ingredients into a Vitamix or other processor or blender in the order listed and pulse to a smooth consistency
  2. Adjust the salt and pepper to taste


Note - This dressing would work equally well with any cut of lamb but also with fish, chicken and vegetable dishes

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