Lamb and Bacon Kebabs


serves 6
700 g (1 1/2 lb) boned leg of lamb
45 ml (3 tbsp) clear honey
30 ml (2 tbsp) olive oil
30 ml (2 tbsp) lemon juice
3 garlic cloves, crushed
15 ml (1 tbsp) soy sauce
12 button onions, peeled
1 large green pepper
450 g (1 lb) streaky bacon slices
6 black olives, stoned
3 small tomatoes, halved


1. Cut the lamb into 30 x 25 mm (1 in) cubes, discarding any fat and gristle. Put the meat into a large bowl.

2. Combine the clear honey, olive oil, lemon juice, crushed garlic and the soy sauce with 275 ml (10 fl oz) hot, but not boiling, water. Pour over the lamb and marinate for at least 1 hour.

3. Put the button onions in a small saucepan, cover with water and bring to the boil, simmer for 2-3 minutes; drain well.

4. Halve, core and seed the pepper. Cut each half into 3 strips and each strip in half (12 pieces). Put the pepper into another small saucepan and cover with water, bring to the boil and simmer for 2-3 minutes. Drain well and refresh the peppers under cold, running water.

5. Prepare the barbecue and light the coals.

6. Remove the lamb from the marinade, reserving the marinade. Stretch each bacon slice out thinly with the back of a knife. Cut the bacon into 30 pieces. Wrap a length around each cube of lamb.

7. Assemble 6 x 25 cm /10 in long skewers as follows: bacon-wrapped lamb, button onion, followed by bacon-wrapped lamb, pepper, bacon-wrapped lamb, button onion, bacon-wrapped lamb, pepper, finishing with bacon-wrapped lamb and a black olive.

8. Barbecue the kebabs over the hot coals, turning occasionally and brushing with the reserved marinade. They will take 10-15 minutes, depending on the intensity of the heat. About 2-3 minutes before the end of cooking time, spear a piece of tomato onto the end of each skewer. Serve immediately.

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