Garlic Lamb Kebabs

Garlic Lamb Kebabs

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Marinate cubes of lamb shoulder in a garlicky mixture of olive oil and white wine for tenderness and flavour, grill them on skewers with tomatoes and mushrooms, and serve with rice pilaff and green salad.
Servings: 6
Calories: 314


  • 1 1/2 lb boned shoulder of lamb
  • 6 small tomatoes
  • 18 mushroom caps
  • salt
  • olive oil
  • freshly ground black pepper

for the garlic wine marinade

  • 8 tbsp white wine
  • 8 tbsp olive oil
  • 3 garlic cloves finely chopped
  • 2 small bay leaves crumbled
  • freshly ground black pepper


  • Combine the marinade ingredients in a large bowl. Cut the meat into 24 x 25 mm (1 in) cubes. Add meat to the marinade and leave to marinate for at least 4 hours - overnight is best. If marinating for a longer period, refrigerate, then bring the meat back to room temperature before cooking.
  • Heat the grill without the grid to high.
  • Discarding the ends, cut each tomato into 3 even slices. Thread each of 6 skewers with a lamb cube, a tomato slice and a mushroom cap. Repeat twice more and finish with a piece of lamb. Season generously with salt.
  • Brush the grill grid with olive oil. Place the kebabs on the grid and grill, 7.5 cm (3 in) from the heat, for 4 - 6 minutes according to your taste, turning the skewers and basting them from time to time with the marinating , juices. Serve immediately.
Calories: 314 kcal
Carbohydrates: 9 g
Protein: 16 g
Fat: 23g
Saturated Fat: 4 g
Cholesterol: 46 mg
Sodium: 61 mg
Potassium: 645 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1027 IU
Vitamin C: 17 mg
Calcium: 27 mg
Iron: 2 mg
Ingredients Lamb, Shoulder of Lamb
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