25 Aug

Whether you choose to have these tasty Lamb Skewers for a Starter, Entree or Main you will have your guests eating out of your hand...

I have also used this marinade on baby back Lamb Ribs. I would pair this flavour with either a Whipped Garlic dipping sauce or with just extra fresh Lime wedges. Feel free to let me know what your favourite dipping sauce is.

This recipe is enough for 4 - 6 as a Finger Food option.


500g of Lamb Backstrap or Whole Loin - I use a locally sourced Backstrap that my local Butcher pre trims for me

2 Limes - Zest and Juice

1 small pinch of Organic Cumin

1 small Organic Green Capsicum,

1 Lime - extra for wedges to serve

100-150ml Olive Oil

4 cloves Garlic - Australian Organic is the best, peeled and chopped fine

Himalayan Pink fine ground Rock Salt and Cracked Black Pepper for Seasoning.

12 Skewers


Dice the Lamb into small bite sized cubes. De-seed and dice the capsicum approximately the same size.

Place the lamb and capsicum in a bowl and  place the zest, lime juice, seasoning, cumin, garlic and olive oil on top, mix through with a spoon so that all ingredients are well coated.

Place the bowl, covered, in a fridge for at least 1 hour or more. Whilst this is marinating, place the bamboo skewers in a bowl of water, so that they absorb the moisture this will stop the bamboo skewers from burning in the cooking process.

When the meat has been marinated, skewer a piece of lamb alternate with capsicum down the skewer.

Heat a Char Grill plate or BBQ to a moderate heat, careful not to have the flame to high or you will burn the meat as the oil starts to breakdown in the cooking process. Turn the skewers so that the outside of the meat is sealed then place on a platter and serve with your favourite dipping sauce. 

If having as a main double the meat and put on larger skewers. I serve with an Organic Greek Salad and Smashed Chat Potatoes.


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