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Marinated lamb kebabs

Serves: 6 people
Prep time:



  • 1kg diced lamb
  • 300g button mushrooms, quartered
  • 2 red onions, cut into 2cm wedges
  • 250ml (1 cup) Campbell’s Real Stock- Vegetable
  • 1 cup (250ml) red wine
  • 3 tbs olive oil
  • 4 tbs Worcestershire sauce
  • 2 tbs finely chopped fresh rosemary leaves
  • ½ tsp cracked black pepper
  • Bamboo skewers


  1. Thread lamb, mushrooms and onion alternatively onto skewers.
  2. Combine Campbell’s Real Stock, red wine, oil, Worcestershire sauce and rosemary in a large, non- metallic, rectangular container and season with pepper. Add lamb skewers to marinade.
  3. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.
  4. Remove skewers from marinade. Cook for medium- high heat on a preheated BBQ, char-grill plate or frying pan for 3-4 minutes each side, or until cooked to your liking.

Tip: Serve with a spinach and feta salad, dressed with a little olive oil and lemon juice to taste.