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Summer Lamb Skewers

These lamb skewers are the answer when you're looking for big flavour! The soft, juicy lamb is balanced perfectly with the crunchy sweetness of the red onions and courgette.  Dip straight into Gill’s tangy mint sauce for a flavour explosion or stuff into a warm pitta for a filling snack - sharing optional!

We got our tender Perthshire Lamb from DG Lindsay's the butchers on North Methven Street in Perth city centre and we would highly recommend it.  If you let them know you are using the meat for barbeque skewers they will make sure you get the right cut in bite-size pieces.

Preparation Time:
10 minutes
Cooking Time:
10 minutes
Serves: 6


  • 600g diced leg of lamb
  • 2 red onions, cut into wedges
  • 2 courgettes, sliced
  • 40ml olive oil
  • fresh bay leaves
  • For The Mint Sauce
  • 8 tbsp fresh mint, finely chopped
  • 6 anchovy fillets, thinly sliced
  • 8 tbsp olive oil
  • 6 shallots, peeled and finely sliced
  • 4 tbsp lemon juice


    For the Lamb Skewers:

    1.  Put the diced lamb in a bowl and drizzle with the olive oil and pepper.
    2. Thread the lamb onto skewers alternating the meat with the sliced courgette, bay leaves and red onions.
    3. Season the kebabs and cook them on the BBQ until they are either cooked on the outside and still slightly pink on the inside or cooked through depending on your preference.

    For the Mint Relish:

    1. In a bowl, mix together all the ingredients.
    2. Season to taste and cover with cling film to allow the flavours to develop for a few hours before serving.