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Mrs Elswood BBQ Lamb kebabs
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Mrs Elswood BBQ Lamb kebabs

By mrselswood (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus marinating time
  • More effort
  • Serves 4
Wheel out the barbecue and cook up a treat using Mrs Elswood's Haimisha cucumbers.


  • 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


  • STEP 1
    Combine the olive oil, lemon juice, honey, garlic cloves, onion and herbs in a large resealable plastic bag and mix well.
  • STEP 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.
  • STEP 3
    Remove lamb from refrigerator 30 minutes before cooking to bring the meat to room temperature.
  • STEP 4
    To assemble the kebabs, fill skewers, alternating peppers, Mrs Elswood Haimisha cucumbers, lamb and tomatoes until all ingredients are used.
  • STEP 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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