Marinated lamb kebabs


  • 500g lamb fillet, shoulder or back-strap, cut into bite sized cubes
  • 4 canned pear halves
  • 1/2 teaspoon citric acid
  • 1 tablespoon golden syrup
  • 1 tablespoon water
  • 300g (1/2 cups) white long-grain rice
  • iceberg lettuce leaves, to serve
  • 2 tablespoons finely chopped fresh chives


  1. Put the lamb in a non-metallic bowl. Blend the pear halves, citric acid, golden syrup and water in a food processor or blender until puréed.
  2. Pour over the lamb cubes and marinate for at least 2 hours.
  3. Soak eight bamboo skewers in water for 30 mins.
  4. Bring a large saucepan of water to the boil. Add the rice and cook for 12 mins, stirring occasionally. Drain well.
  5. Thread the lamb evenly onto the skewers.
  6. BBQ or cook under a preheated grill for 5-10min, turning and brushing occasionally with the marinade until cooked as desired.
  7. Display the kebabs on a bed of lettuce and sprinkle with chives.  Serve with the rice or lentils is you prefer.

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