Mrs Elswood BBQ Lamb kebabs
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Mrs Elswood BBQ Lamb kebabs

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Serves 4

Wheel out the barbecue and cook up a treat using Mrs Elswood's Haimisha cucumbers.

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  • 1 boneless leg of lamb (2kg)
  • 150ml extra-virgin olive oil
  • 60ml lemon juice
  • 60ml honey
  • 6 cloves garlic, finely chopped
  • 1 large white onion, finely chopped
  • 2 tbsp chopped fresh mint leaves
  • 2 tbsp chopped fresh oregano leaves
  • 2 tsp chopped fresh rosemary leaves
  • 4 red peppers, cut into 2-inch squares
  • 4 Mrs Elswood Haimisha cucumbers, cut into 2-inch squares
  • 250g cherry tomatoes


    1. Combine the olive oil, lemon juice, honey, garlic cloves, onion and herbs in a large resealable plastic bag and mix well.
    2. Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
    3. Remove lamb from refrigerator 30 minutes before cooking to bring the meat to room temperature.
    4. To assemble the kebabs, fill skewers, alternating peppers, Mrs Elswood Haimisha cucumbers, lamb and tomatoes until all ingredients are used.
    5. Cook the skewers on a BBQ rotating them on all sides, until cooked, about 7 to 8 minutes for medium-rare.

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