Rosemary lamb kebabs with lemon & olive relish

www.taste.com.au
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Prep Time: 135 minutes

Cook Time: 8 minutes

Total: 143 minutes

Servings: 4

Cost: $7.15 /serving

Rosemary lamb kebabs with lemon & olive relish

Ingredients

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Instructions

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Step 1

Soak 4 rosemary branches or bamboo skewers in cold water for 30 minutes to prevent them from burning.

Step 2

Combine the garlic, oil, rosemary, paprika and lemon juice in a glass or ceramic dish. Season well, then add the lamb, tossing to coat well. Cover and marinate in the fridge for 1-2 hours.

Step 3

Meanwhile, mix the tomato, preserved lemon, olives and parsley in a bowl. Season to taste (it will already be salty from the lemon), then set the relish aside.

Step 4

Thread the lamb onto the branches or skewers. Heat a chargrill or barbecue on medium-high heat. Cook lamb, turning occasionally, for 6-8 minutes until browned all over but still juicy in the centre. Serve the skewers with the relish and yoghurt, dusted with extra paprika.

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