Fruity lamb kebabs with chilli mayo

Fruity lamb kebabs with chilli mayo

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(1 ratings)

Prep: 20 mins Cook: 10 mins


Serves 4
When the weather's bright take these fruity favourites al fresco and cook on the bbq

Nutrition and extra info

  • Freeze uncooked

Nutrition: per serving

  • kcal580
  • fat41g
  • saturates14g
  • carbs27g
  • sugars24g
  • fibre4g
  • protein28g
  • salt1.4g
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  • 1 tbsp chopped thyme or oregano


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 garlic cloves, crushed
  • 600g lamb neck fillet, diced



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 red peppers, deseeded and cut into chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 green peppers, cut into chunks
  • 1 small pineapple, peeled, cored and cut into chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 200g jar light mayonnaise
  • 1 chilli, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ½ small bunch coriander, chopped
  • juice 1 lime



    The same shape, but smaller than…


  1. Mix the herbs, lemon juice, olive oil, garlic and some seasoning, add the lamb and turn to coat it in the marinade.

  2. Thread the lamb, peppers and pineapple onto 8 metal skewers, alternating the ingredients as you go. Heat the barbecue or a griddle pan to hot, then cook the skewers for 8-10 mins turning frequently.

  3. Meanwhile mix the mayo with the chilli, coriander and lime juice. Season and serve with the kebabs.

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Comments, questions and tips

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2nd Sep, 2013
Made these at the weekend but instead of herbs, lemon juice, olive oil and garlic I marinated the lamb in fajita spices and plain yogurt. I will definitely be doing this again, both my boyfriend and 10 year old stepson loved them and couldn't get enough. Cooked them under the grill but will be adding to the BBQ list.
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