For a lemon and thyme marinade:

  • Zest and juice of 2 lemons
  • 6 tbsp olive oil
  • 3 cloves garlic, crushed
  • 5 tbsp thyme leaves, roughly chopped
  • Freshly ground black pepper
  • 450 g diced lean lamb

For a honey and ginger marinade:

  • Zest and juice of 1 orange
  • 40 g piece of ginger, peeled and grated
  • 4 tbsp runny honey
  • 2 tbsp light soy sauce
  • 1 red chilli, deseeded and finely chopped
  • 450 g diced lean lamb

To make up the skewers:

  • 2 onions, cut into wedges
  • 2 green peppers, deseeded and cut into chunks
  • 12 mushrooms, halved
  • 1 lemon, cut into wedges, to serve
  • 8 wheat tortillas, to serve


  1. 1

    To make each marinade, mix together the ingredients in a bowl and then transfer to a sandwich or freezer bag. Add the diced lamb. Shake to coat and leave to marinate for at least 30 minutes.

  2. 2

    Skewer the meat with the onions, peppers and mushrooms. Baste with the marinade and grill for 20 minutes or cook on the barbecue for 20 mintues until tender.

  3. 3

    Serve with grilled lemon wedges and grilled wheat tortillas.


    Cook’s tip: the meat will take on the marinade flavours better if you leave it to marinate in the fridge overnight. 

Nutritional Details

Each serving provides
  • Energy 1750kj 418kcal 21%
  • Fat 17.9g 26%
  • Saturates 5.5g 28%
  • Sugars 13.8g 15%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

43.8g carbohydrate 4.8g fibre 18.0g protein

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