Even though we have a Polish background, and our Mum is from New Zealand, we are born and bred Aussies and we LOVE a great BBQ! These are something that we make often as they are perfect for family BBQ’s, holidays and camping.

Make as many as you like, add whatever veggies you like, and enjoy!

Related recipe: BBQ sauce
Related recipe: tzatziki

February 20, 2018
  • 20m
  • 10m
  • 30m
  • 1

Ingredients

  • 2 garlic clove
  • 1 large sprig of rosemary
  • 1 tbsp. worcestershire sauce
  • 60 g bbq sauce
  • 1 tbsp. olive oil
  • 800 g lamb steaks (or diced lamb)
  • vegetables of choice (capsicum, red onion, squash and zucchini)
  • 10 large kebab sticks

Instructions

Thermal Cooking Method

  1. Chop up all vegetables and lamb into large chunks, then set aside.
  2. Remove leaves from rosemary sprigs. Puree garlic and rosemary leaves in your mixing jug for 3 seconds/speed 7.
  3. Scrape down the sides and add both sauces, olive oil, plus your diced lamb. Mix for 10 seconds/speed 2.5/reverse.
  4. Thread vegetables and lamb onto skewers and grill on the BBQ until cooked.
  5. Serve with salad, grilled corn and tzatziki sauce.

Traditional Cooking Method

  1. Chop up all vegetables and lamb into large chunks, then set aside.
  2. Remove leaves from rosemary sprigs. Puree garlic and rosemary leaves in a food processor or mortar and pestle until nice and fine.
  3. Place all ingredients into a large bowl and stir well to ensure the lamb and veggies are well coated in the marinade.
  4. Thread vegetables and lamb onto skewers and grill on the BBQ until cooked.
  5. Serve with salad, grilled corn and tzatziki sauce.

Nutrition

  • 6