Lamb Rosemary Skewers

Serves:

2

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

• 250 g Lamb Backstrap, cut into chunks

• 1 zucchini, cut into chunks

• 1 red onion, cut into wedges

• 8 long rosemary sprigs (leaves stripped halfway down)

• 2 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp paprika

• Salt and pepper, to taste

• ½ cup tzatziki, to serve

Method

1. In a bowl, combine olive oil, cumin, paprika, salt and pepper.

2. Add lamb and toss to coat. Marinate 20 minutes if possible.

3. Thread lamb, zucchini and onion onto rosemary sprigs.

4. Grill or barbecue until cooked through and lightly charred.

5. Serve hot over a bed of tzatziki.

Why this recipe works

Using Lamb Backstrap keeps these skewers tender and juicy. The rosemary doubles as a natural skewer, adding aroma as it grills, while the spice rub and tzatziki balance rich and fresh flavours perfectly.

Whether you’re searching for easy barbecue lamb recipes, quick summer dinners, or simply a flavour-packed lamb dish, this one delivers every time.

Serving suggestion

Serve with warm pita bread or a side of roasted vegetables for a full meal. Add a squeeze of lemon just before serving to brighten the flavours.