Lamb: Lamb Dishes: Lamb and Rosemary Kebobs

Tender lamb kebobs with rosemary and honey.

Author: Meat and Livestock Corporation
Date: November 19, 2008

Suggestions: For best results allow extra time for marinating.

Serves: 4 person(s)
Yield: 4 x kebobs

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


    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.

Nutritional Information
(Per Serving)

Calories:219 cals
Kilojoules:914 kJ
Fat:9.1 g
Carbohydrates:3.3 g
Protein:28.0 g
Cholesterol:89.3 mg
Sodium:78 mg
Saturated Fat:2.9 g
Fiber:0.5 g
Calcium:24.0 mg
Total Sugars:2.5 g

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