Tasteful Lamb, sweet potato and rosemary skewers Recipe

Fire up the barbecue for smoky and delicious lamb kebabs.
Lamb, sweet potato and rosemary skewers
Prep Time : 0:25 | Cook Time : 0:15 | Total Time : 0:40 | Serving : 4 person.


  • 1 medium (400g) sweet potato, peeled, cut into 3cm pieces

  • 2 tablespoons olive oil

  • 2 garlic cloves, crushed

  • 2 tablespoons chopped fresh rosemary leaves

  • 600g diced lamb

  • 1 large red onion, cut into thin wedges

  • 1 small iceberg lettuce, cored, cut into 8 wedges

Ranch dressing

  • 1/3 cup whole-egg mayonnaise

  • 2 tablespoons buttermilk

  • 1 tablespoon white wine vinegar

  • 1 garlic clove, crushed

  • 1 tablespoon finely chopped fresh chives

  • 1/4 teaspoon sweet paprika


  • Step 1

    Cook potato in a saucepan of boiling water for 4 to 5 minutes or until almost tender. Drain. Cool. Combine oil, garlic and rosemary in a large bowl. Add lamb. Toss to coat in oil mixture. Thread lamb, potato and onion alternately onto skewers.

  • Step 2

    Heat a barbecue plate or chargrill on medium-high heat. Cook skewers in batches, turning, for 6 to 8 minutes for medium or until cooked to your liking.

  • Step 3

    To make ranch dressing: Place mayonnaise, buttermilk, vinegar, garlic, chives and paprika in a small screw-top jar. Shake well to combine. Season with salt and pepper.

  • Step 4

    Drizzle lettuce with Ranch dressing. Serve with skewers.

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