Lamb and Rosemary Kebobs

Lamb and Rosemary Kebobs

Tender lamb kebobs with rosemary and honey.


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Serves: 4 person(s) Change

Preparation Time: 20 mins
Cooking Time: 10 mins
Extra Time: 30 mins
(or overnight, for marinating)

Yield: 4 x kebobs

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 17 1/2 oz diced lean lamb (lamb round steak, topside steak, fillet, eye of loin)
  • 24 sprigs of rosemary, approximately
  • 1/4 cup white wine
  • 1 Tbsp lemon juice
  • 1 Tbsp honey
  • 1 Tbsp olive oil
  • 2 tsp crushed garlic
  • 1 Tbsp chopped rosemary


MARINADE: Combine rosemary, white wine, lemon juice, honey, olive oil, garlic, and rosemary. Marinate diced lamb for about 30 minutes, overnight if time allows. Reserve marinade as baste.

LAMB: Dice lamb into 1-inch cubes. Thread lamb onto oiled metal skewers or pre-soaked wooden ones, alternating with thick sprigs of rosemary.

Cook on a hot barbecue or char-grill until well sealed (about 5 to 6 minutes), turning occasionally and basting with marinade.

For rare meat, remove immediately after sealing. For medium or well done, move to cooler part of barbecue or reduce heat to medium/low and continue cooking about 3 to 4 minutes for medium, 4 to 5 minutes for well done, turning occasionally.

Test that kebobs are cooked to your liking by squeezing with tongs rather than cutting them. Cover and rest about 1 minute before serving to retain juiciness.


Serve with salad and potato wedges, if desired.

Serving suggestions are not included in the nutritional analysis.


For best results allow extra time for marinating.

Thanks to Meat and Livestock Corporation