Turkish Lamb Brochettes

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Vital Statistics

Preparation Time

20 minutes

Cooking Time

15 minutes




  • 4 tbsp lemon juice
  • olive oil
  • 2 tsp Bart Garlic in Sunflower Oil
  • 1 tsp Bart Ground Cinnamon
  • 1 tsp Bart Ground Coriander
  • salt & pepper
  • 500g lean lamb cut into 3cm cubes
  • 6 oranges
  • 2 red onions, thickly sliced into rings
  • 75g radishes, sliced
  • 3 tsp Bart Cumin Seeds
  • 1 tsp Bart Coarse Ground Black Pepper
  • 3 tsp Bart Parsley
  • 12 pitted black olives, sliced
  • 8 Bart Bay Leaves
  • 12 baby onions, peeled

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  1. To make the marinade, mix together the lemon juice, 2 tbsp olive oil, garlic, cinnamon, coriander, salt and pepper in a large shallow dish. Add the lamb cubes and mix well. Cover and leave in the fridge to marinate for 2 hours.
  2. Meanwhile make the salad. Cut the skin off the oranges, taking care to remove all the white pith and cut into segments, reserving any juice.
  3. Arrange the orange, onion slices and radishes in layers with cumin seeds, coarse black pepper, parsley, olive oil and salt. Pour over the reserved juice and leave for about 2 hours for the flavours to develop. Just before serving scatter with olives.
  4. Remove the lamb from the marinade and pat dry on kitchen paper. Divide the cubes between 4 skewers, adding the bay leaves and baby onions at intervals. Brush well with oil and grill over a barbecue, on a ridged iron grill pan or under a hot grill, turning occasionally for 10 minutes, until the lamb is browned on the outside but still juicy inside. Serve with the salad.
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