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Member recipe

Lamb, lemon and garlic Kebabs

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Cooking time

Prep: 15 minutes Cook: 20 minutes 2 hours to marinate the lamb

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Serves 2

Lamb kebabs are a great alternative for a light Easter lunch.

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  • 250g lamb neck cut into 8 chunks
  • 1 lemon cut into 8 chunks
  • 1 green pepper cut into 8 chunks
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons Rice Bran Oil
  • a pinch of sea salt

also required

  • 4 bamboo skewers


  1. Combine the oil, garlic and salt in a small bowl. Set aside.

  2. Onto each skewers add 2 pieces of each the lamb, pepper and lemon to each skewer. Place on a flat plate, pour over the oil marinade and refrigerate for a couple of hours.

  3. Cook for 20 mins at 180 C until browned. Serve with flat breads and a watercress salad.

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