Our Recipes / Fresh Made Easy / Grilled Lamb Kabobs with Fresh Thyme

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Grilled Lamb Kabobs with Fresh Thyme

Herby, smoky, and utterly satisfying — these lamb skewers are marinated in lemon, garlic and Windy Hills Thyme, then grilled to juicy perfection.

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Skewers of grilled beef with cherry tomatoes and mint leaves on a round white plate, garnished with a lemon half on a white wooden surface.

Shopping List

2 tbsp Fresh Thyme Leaves, finely chopped

2 cloves Garlic, minced

Zest of 1 Lemon

600g Lamb Leg or Shoulder, cut into 2–3cm cubes

2 tbsp Olive Oil

1 tbsp Lemon Juice

Pantry CHECK

Sea Salt & Black Pepper

Skewers (metal or soaked wooden)

Ingredients for cooking, including raw beef chunks, fresh herbs, garlic, lemon, olive oil, and seasonings on a white surface.

METHOD

  1. Marinate the Lamb: In a large bowl, combine olive oil, lemon zest and juice, garlic, thyme, salt and pepper. Add lamb pieces and toss to coat. Cover and marinate for at least 1 hour (or overnight for extra flavour).

  2. Prepare Skewers: Thread lamb onto skewers, alternating with vegetables if using.

  3. Grill: Heat a BBQ or grill pan to medium-high. Cook skewers for 3–4 mins per side, turning to char evenly and cook to preferred doneness.

  4. Rest & Serve: Rest skewers for 5 minutes. Serve with yoghurt dip, flatbread, tabbouleh, or roasted potatoes.

TOP TIP

Thyme leaves are small but mighty. Strip them from woody stems by pulling backwards along the stalk. Chop lightly or leave whole for slow-release flavour in marinades and roasts.

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