Herbed Lamb, Tomato, and Courgette Kebabs
Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026
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These vibrant herbed lamb, tomato, and courgette kebabs are a wonderful choice for those seeking a fresh and nutritious outdoor meal. The dish features tender chunks of leg of lamb steeped in a fragrant marinade of lemon, rosemary, and thyme, which helps to tenderise the meat while adding a bright, citrusy lift. Paired with charred cherry tomatoes and crisp courgette triangles, these skewers offer a beautiful contrast of textures and colours that celebrate simple, seasonal ingredients.
As a diabetes-friendly main course, this recipe focuses on lean protein and high-fibre vegetables, making it a satisfying choice that fits easily into a balanced diet. The long marinating time ensures the lamb stays juicy on the grill, while the quick-fire cooking method keeps the vegetables succulent. Serve these kebabs alongside a fresh green salad or a light yoghurt dressing for a wholesome and impressive summer dinner.
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Ingredients for Herbed Lamb, Tomato, and Courgette Kebabs
1 large garlic clove
1 1/2 teaspoons salt
60ml plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons black pepper
240ml plus 2 tablespoons olive oil
1/4 cup finely chopped fresh thyme leaves
1 1/2 tablespoons finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3 medium courgette (675g total)
24 large cherry tomatoes (350g total)
16 (12-inch) wooden skewers, soaked in warm water 1 hour
How to make Herbed Lamb, Tomato, and Courgette Kebabs
Torna ai contenutiMince garlic and mash to a paste with salt using a large heavy knife.
Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 180ml herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
About an hour before grilling, halve courgette lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put courgette in another large sealable bag, then pour reserved marinade over courgette and seal bag, pressing out excess air. Marinate courgette at room temperature 1 hour. (Marinating courgette any longer will result in a mushy texture.)
Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
Transfer courgette to a bowl, reserving marinade, and thread courgette onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; courgette is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from courgette).
Avvertenza
Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.
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29 Gen 2026 | Pubblicato originariamente
Autore:
Redattori di ricette del Regno Unito
Revisione paritaria di
Redattori di ricette del Regno Unito

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