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

If you cannot view the video below, click here to download QuickTime from Apple's website.


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's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

Throughout November, the theme for my newsletters is 'Winter Warmers'. Each of this month's delicious recipes contain just enough spice to warm those winter months. I have 4 great exclusive recipes and cook-along videos for you, from Satay Pork to Curried Cauliflower Soup. With valuable cooking tips & fun food news from around the web, sign up for free today.

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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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