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Lamb and Red Onion Skewers with Smokey Bourbon Sauce and Marinade
By Sophie Hansen
Lamb and Red Onion Skewers with Smokey Bourbon Sauce and Marinade
In this recipe
If there's no Smoky Bourbon Sauce & Marinade, Noel just has a salad
Preparation time:
15 - 20 mins + 1hr marinating
Cooking time:
10 - 12 mins
Serves:
4 - 6
Ingredients
  • 1kg lamb rump, cut into 4cm cubes (ask your butcher nicely!)
  • 1 red onion, sliced into wedges
  • 1/2 cup natural yogurt
  • 1 handful mint leaves, roughly chopped
  • 1 cup Beerenberg Smokey Bourbon Sauce and Marinade
  • lemon wedges and flat bread to serve
Method:

Absolutely everyone loves these skewers. Jam-packed with flavor, they are fantastic for an easy barbecue dinner when entertaining friends and can be prepared well in advance, which helps!

Place the lamb pieces in a large bowl and add the yogurt, mint and half of the Smokey Bourbon Sauce and Marinade. Toss to combine then cover and leave to marinate in the fridge for at least an hour (overnight is good!). Soak the bamboo skewers in water for 30 seconds so they don’t catch and burn during cooking. To assemble the kebabs; thread alternating pieces of onion and meat then season to taste.

Heat the barbecue to high and cook kebabs for 5 minutes on each side or until cooked to your liking. Serve with a cucumber and cherry tomato salad, lemon wedges, flat bread and remaining Smokey Bourbon Sauce and Marinade.