Rosemary and Lamb Kebabs


  • 6 thick lamb shoulder chops (about 2 cm thick)
  • 30ml fresh rosemary
  • 125ml (½ cup) any salad dressing
  • 30ml (2 tbs) olive oil
  • 30ml (2 tbs) lemon juice
  • 5ml (1 tsp) seasoning salt
  • black pepper
  • 6 mushrooms, blanched
  • 6 baby onions, blanched
  • 1 red pepper, cut into thick wedges
    • ½ English Cucumber, peeled, seeded and grated coarsely
    • 500ml (2 cups) thick Greek yoghurt
    • 5ml (1 tsp) minced garlic
    • 15ml (1 tbs) mint, finely chopped
    • 15ml (1 tbs) olive oil
    • 5ml (1 tsp) salt
    • 2 plum tomatoes, chopped
    • ½ English cucumber, chopped
    • ¼ red onion, finely chopped
    • 30ml (2 tbs) flat leaf parsley, chopped
    • 15ml (1 tbs) fresh mint (optional)
    • 30ml (2 tbs) fresh lemon juice
    • 30ml (2 tbs) olive oil
    • coarse salt and black pepper


  1. Cut lamb into thick cubes and thread on to kebab sticks alternating with mushrooms, onions and red pepper between. Set aside. Whisk the rosemary, dressing, olive oil, lemon juice, seasoning salt and black pepper. Brush over the lamb kebabs and leave to marinate for a few hours.
  2. Preheat a grilling pan or braai on very high heat. Grill each side for about 5 minutes or until the lamb is pink inside.
  3. For the Tzatziki
    1. Place grated cucumber in a strainer and leave to stand to drain excess water. Squeeze out any excess liquid after about 30 minutes. 
    2. Mix with Greek yoghurt, garlic, mint and olive oil.  Only add the salt just before serving.
  4. Serve the Lamb Kebabs with Tzatziki and a chopped salad.