Rosemary Lamb Skewers

These tasty skewers are a great combination of two of the foods included on the list in our Food For Thought blog post.

Rosemary lamb skewersIngredients

2/3 cup light sour cream
2 tablespoons lemon juice
2 tablespoons capers, drained, chopped
1 garlic clove, crushed
600g lamb backstrap, cubed
2 (400g) green capsicums, cut into 2cm pieces
olive oil cooking spray
2 tablespoons chopped fresh rosemary
80g baby rocket


  1. Combine sour cream, lemon juice, capers and garlic in a bowl. Set aside.
  2. Thread lamb and capsicum onto 8 skewers. Spray with oil. Sprinkle with rosemary.
  3. Preheat a barbecue plate or chargrill on medium heat. Cook skewers, turning occasionally, for 6 to 8 minutes or until browned and cooked to your liking. Remove to a plate. Set aside, covered, for 5 minutes to rest.
  4. Serve with rocket and sour cream mixture.



Not huge on lamb? Or maybe you want to mix it up a bit with a different meat. Replace the lamb with beef or chicken. Are you vegetarian? No problem! Replace the meat with vegetables such as pumpkin, potato, capsicum or carrots.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s