VJ Cook's Mediterranean Lamb & Vegetable Skewers
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VJ Cook's Mediterranean Lamb & Vegetable Skewers

  • Preparation time

    15 mins
  • Cook time

    15 mins

These flavourful Lamb & Vegetable Skewers from VJ Cooks are perfect for an easy Easter lunch or dinner, as they can be prepared in advance and cooked in minutes. Serve as a platter on the table and watch them get devoured.


  • Olive oil - 2 Tbsp
  • Ground cumin - 1 Tbsp
  • Salt - 1 tsp
  • Fresh rosemary, chopped (or dried leaves if preferred) - 2 Tbsp
  • Garlic, crushed - 2 cloves
  • Lamb leg steaks - 1 kg
  • Red capsicum - 1
  • Yellow capsicum - 1
  • Courgette - 1
  • Red onion - 1


  1. In a large container, stir together olive oil, cumin, salt, rosemary and garlic. Cut the lamb into large cubes then add to the container, stirring to coat in the marinade. Marinate in the fridge for at least 30 minutes.

  2. Slice the capsicums, red onion and courgette into bite sized pieces. Meanwhile soak 12 bamboo skewers in water.

  3. Assemble the skewers by alternating the lamb pieces with the vegetable pieces. Once you have assembled all of the skewers, set them aside on a plate in the fridge until ready to cook (you can even assemble them the night before!)

  4. Heat a large frying pan, skillet or BBQ to a high heat. Cook the skewers for a few minutes on each side, or until the lamb is cooked to your liking.

  5. Serve skewers on a platter with a scatter of fresh rosemary and yoghurt dipping sauce on the side.

As a time-saving tip, VJ likes to serve them with a ready-made yoghurt dip. If you want to make your own, just mix thick natural yoghurt with grated cucumber, lemon juice and a squeeze of honey for sweetness.

PER SERVE • Energy 1489Kj • Protein 38g • Total Fat 20g • Saturated Fat 7g • Carbohydrates 6g • Sugars 5g • Sodium 509mg

Note: Used ready-made Cucumber & Mint Yoghurt Dip (to serve) in recipe analysis

Dietary and nutritional info supplied by NZ Nutrition Foundation

This recipe was sent in by @vj_cooks.

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