Lamb shashliks with rosemary & garlic

Lamb shashliks with rosemary & garlic

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Prep: 1 hr Cook: 20 mins Plus marinating


Makes about 14 skewers
Lamb leg meat is perfect for these Turkish kebabs, skewered with green peppers and red onions

Nutrition and extra info

  • Freeze uncooked

Nutrition: per shashlik

  • kcal239
  • fat16g
  • saturates6g
  • carbs3g
  • sugars2g
  • fibre1g
  • protein21g
  • salt0.2g
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  • 1 small leg of lamb (1½ kg/3lb 5oz), boned and cut into large chunks



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

  • 1 lemon, juiced and roughly chopped



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

  • 3 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…

  • 20 garlic clove, finely chopped
  • handful rosemary sprigs, leaves picked and chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 green pepper, cubed
  • 2 red onion, cut into wedges

To serve

  • warmed flatbreads
  • natural yogurt
  • chilli sauce
  • chopped tomato and cucumber


  1. Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.

  2. Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)

  3. Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it’s not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.

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Questions (1)

leela.lollipop's picture

20 garlic cloves????

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