250g lamb loin steaks, cut into 4 - 6 chunks

1/2 yellow pepper, cut into 4 chunks

1/2 red pepper, cut into 4 chunks

1 medium or 2 small red onions peeled but not chopped

1 large flat mushroom, quartered

A small handful of fresh mint, finely chopped

About a tablespoon of fresh thyme, chopped

1 teaspoon of runny honey

Juice of half a lemon

About a teaspoon of balsmic vinegar

Extra virgin olive oil


Lamb kebabs

preparation 6 mins • you cook for 9 mins •

Makes 2 Kebabs

Watch a 30 second preview of my cook-along video below


Not much thought goes into kebabs… they're often made by throwing some meat with whatever veg you have left in the fridge. My 'More than just' Lamb Kebabs show that, for each component on the skewer, a little effort goes a long way. Mint crusted lamb, balsamic infused red onion, honey & lemon peppers with thyme flavoured giant mushrooms make up this delightfully simple barbecue recipe.

Just the use of your grill or barbecue

2 bbq skewers approx 10" each

Sharpish knife


Before you start have all your ingredients out and ready on plates. Turn your grill on to high to preheat and Now click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Chop and prepare everything as described in the ingredients section above.

Turn your grill on to high to preheat.

Chop the red onion through the root into 1 cm disks, as in the photo to the right. By cutting the onion this way, you are able to put a skewer all the way through the root and out the other side without the layers falling apart. Pop the onion slices onto a plate and drizzle with a little balsamic vinegar.

Next take the mushroom quarters and drizzle a little extra virgin olive oil over each. Sprinkle a little chopped thyme over each quarter.

Drizzle about a teaspoon of honey over the red and yellow peppers then squeeze the juice of half a lemon all over.

Lastly, before you actually build the kebabs, take the lamb and season with a good pinch of salt. Toss the lamb chunks in the chopped mint.

Now all you need to do is build your kebabs on the skewers in whatever order you wish!

Place the kebabs under the grill or barbecue for 2.5 minutes on each side.

I hope that you enjoy them!


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