Lamb kebabs with herb salad

Lamb kebabs with herb salad



Prep Time


Cook Time



500g Auspalian Lamb Shoulder, cubed

Olive Oil


For the Herb Salad:

1 tbsp Labneh

1 tbsp Sour Cream

3 tsp Expa Virgin Olive Oil

½ lemon Juice

1 bunch Celery

1 Handful flat-leaf parsley leaves, stems removed

½ cup Mint Leaves

2 Leeks, white and green parts only, roughly chopped

Mix of herbs – Thyme, Rosemary & Oregano

Salt and Pepper, to taste


  • Thread lamb onto 8 skewers with 4 to 5 pieces of lamb on each skewer. Sprinkle salt and drizzle oil over the lambs
  • Preheat the barbecue char-grill plate or pan to moderately-hot before adding the kebabs. Let the kebabs cook on one side until moisture appears before you turn. Cook for 2 minutes on each of the 4 sides
  • Remove kebabs from the heat and cover loosely with foil, rest kebabs for 3 minutes before serving
  • To make the herb salad: In a large bowl, add the remaining ingredients. Toss together with a fork and then season with salt and pepper
  • Serve kebabs with the herb salad on the side
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