Marinated Lamb Kebabs

Serves: 6
Preparation Time: 135
Cooking Time: 10


  • 1kg diced lamb
  • 300g button mushrooms, quartered
  • 2 red onions, cut into 2cm wedges
  • 250ml (1 cup) Campbell’s Real Stock - Vegetable
  • 1 cup (250ml) red wine
  • 3 tbsp olive oil
  • 4 tbsp Worcestershire sauce
  • 2 tbsp finely chopped fresh rosemary leaves
  • ½ tsp cracked black pepper
  • Bamboo skewers


  1. Thread lamb, mushrooms and onion alternatively onto skewers.

  2. Combine Campbell’s Real Stock, red wine, oil, Worcestershire sauce and rosemary in a large, non-metallic, rectangular container and season with pepper. Add lamb skewers to marinade.

  3. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.

  4. Remove skewers from marinade. Cook on medium-high heat on a preheated BBQ, char-grill plate or frying pan for 3-4 minutes each side, or until cooked to your liking.

  5. Tip: serve with a spinach and feta salad, dressed with a little olive oil and lemon juice to taste.


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