Rosemary Lamb Skewers

Recipe by RemyGage
READY IN: 15mins
YIELD: 8 skewers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.
  • Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.
  • Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
  • They will cook very quickly.
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