Recipe: Tropical Lamb Kebabs

Hookery Cookery Home > Barbecue Recipes > Tropical Lamb Kebabs Serves 24


Delightful skewers of marinaded lamb with succulent cubes of pineapple and corn


  • 4 lb. (1.80kg) boned leg of lamb
  • 12 corn cobs, cut into 6 pieces
  • 1 large pineapple
  • 14 medium onions, finely chopped
  • 8 tablespoons fresh basil leaves, chopped
  • 8 tablespoons vegetable oil
  • half a pint (285ml) red wine
  • 4 cloves of garlic, crushed
  • salt and ground black pepper
  • Cooking Instructions:

    1. Cut the lamb into 1 inch (2.5cm) cubes
    2. Cut the pineapple into 1 inch (2.5cm) cubes
    3. Mix together the rest of the ingredients, apart from the corn and pineapple. to form a marinade
    4. Place the meat in a bowl, add the marinade, then cover and leave in a fridge for at least 10 hours
    5. Thread the pieces of corn, lamb and pineapple onto skewers
    6. Reserve the marinade
    7. Cook on a hot barbecue for 10-15 minutes, brushing with the reserved marinade


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