Happy Lamb Day!!!!

Happy Straya Day!!!!

We love Australia Day here in the O household, what a great time to catch up with friends, escape the crazy heat with a dip, throw an arm over in some backyard cricket, enjoy a few bevvies and of course throw a few snags (or lamb!!) on the barbie!

It wouldn’t be Aussie without some lamb so today’s post is one of my favourite lamb BBQ recipes, passed down from my amazing mum so has a few middle eastern flavours to it and is served best with Salata Baladi which is an easy salad of finely chopped iceberg, cucumber, tomato, red onion and avocado (not traditional but I put avocado in everything!) with a dressing of equal parts lemon juice, extra virgin olive oil and some salt and pepper. Mix it all up in a bowl and let the dressing infuse for 10 minutes. This salad goes well with any kind of BBQ and is super quick!

Lamb BBQ takes me back to my grandpa’s famous lamb recipes, his delicious bullets (pronounced “boul-lettes” in his thick middle eastern accent) and his incredible, mouthwatering, you-would-die-for lamb fillets which to this day I don’t think any of us know the “secret ingredient” so those flavours will have to remain as a memory…. mmmm … lamb….

Ok so enough ramblings, over to today’s recipe. This is so easy to make from scratch and as I have harped on about before that is the only way you can definitively know what is going into your food. I have based this recipe off 1kg of meat which makes 8 very generously sized skewers so just double if you want to make more. As always with my recipes, these lamb skewers cold make AWESOME leftovers in a salad for lunch or even heated up with some eggs for brekkie so my advice is if you have the lamb, make as many skewers as you can because they won’t stick around for long!

This recipe requires you to peel and grate a tomato which might seem daunting but is actually very easy. You just boil a small pot of water and have a bowl of cold water waiting on the side, then you make a cross score with a knife across the back of the tomato, put it in the boiling water for about 90 seconds and then quickly transfer to the cold water bowl. After it has cooled a bit, you will easily be able to peel from the back of the tomato where you have scored and then grate to your hearts content!

Hope you all have a lovely Australia day, celebrating this remarkable country that we get to call home, take a moment to sing the national anthem and reflect on how great it really is in this lucky country! Aussie, Aussie, Aussie…!!! (that one was for hubby to check he is reading!!)

Lamb Kebabs

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1kg lamb leg, fat trimmed and diced into cubes
  • 1 brown onion, finely diced
  • 1 tomato, peeled and grated
  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp ground pepper


  • Prepare lamb and place in a large marinating dish and add onion, tomato, oil, lemon, cinnamon, salt and pepper. Mix and stir until ingredients are combined and lamb is covered
  • Leave to marinate in the fridge for at least 2 hours but all day is perfect!
  • Skewer meat onto large metal skewers (I like these best because they don’t burn or splinter and are easy to clean and re-use)
  • Cook on the BBQ until slightly charred and juicy, a little bit rare is very nice and adds to the flavour!
  • Enjoy!

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