Marinated lamb skewers

These deliciously marinated lamb skewers are a simple and easy dinner option - full of flavour and succulent with each bite.

Lamb is a very sturdy meat and so you can add heavy flavours to it without overpowering it, unlike fish or white meat. The maple syrup and soy sauce in this recipe go fantastically well with lamb so make sure the meat is thoroughly coated with the marinade. 

Recipe from Paleo: Monday to Friday by Daniel Green, published by Kyle Books, RRP $35.

Photography © 2016 Peter Cassidy

153 calories | 10.3g fat | 2.7g saturates | 0.3g sugar | 0.9g salt | 15.5g protein | 0.2g fibre


900g lean boneless lamb, cut into 2.5cm cubes
2 garlic cloves, crushed
1 red pepper, deseeded and cut into 2.5cm cubes
1 medium white onion, quartered
12 button mushrooms
2 tablespoons Paleo soy sauce
2 teaspoons tomato paste
1 tablespoon maple syrup
A few sprigs of fresh thyme, leaves picked
Rocket leaves


1. Preheat the oven to 180°C/gas mark 6.

2. Place the soy, garlic, tomato paste, maple syrup and thyme in a large bowl and mix together well. Add the lamb and toss in the marinade until thoroughly coated, then cover and place in the refrigerator for 20 minutes.

3. Load each skewer with alternating cubes of lamb, onion, pepper and mushroom and then place on a foil-lined tray.

4. Place the kebabs in the oven and cook for 16 minutes for rare or 20 minutes for medium well. Alternatively, grill at high heat, turning and browning all sides until cooked through but still a little pink in the middle. Allow to rest for a minute or two, then serve with a small bowl of olives and a side of fresh rocket leaves.