Lamb and Rosemary Kebabs

Nothing beats the ultimate combination of lamb and rosemary. And it tastes even better when it is cooked on a BeefEater. Impress your friends with this delish recipe that will only take you a few minutes to prepare and cook. Serves four.

Ingredients:

• 500g (1lb) of lamb round steak

Marinade:

• ? cup of white wine
• 1 tablespoon of lemon juice
• 1 tablespoon of honey
• 1 tablespoon of olive oil
• 2 teaspoons of garlic, crushed
• 1 tablespoon of rosemary, chopped Rosemary sprigs

Steps:

• Dice lamb into 3cm (1in) cubes. Combine marinade ingredients. Marinate diced lamb for about 30 minutes, overnight if time allows. Remove lamb from marinade and reserve marinade for basting.
• Thread lamb onto oiled metal skewers or pre-soaked wooden/bamboo sticks, alternating with thick sprigs of rosemary.
• Cook on a hot BBQ plate (griddle) or grill until well seared (about 5-6 minutes), turning occasionally and basting with marinade.
• For rare lamb, remove immediately after searing. For medium or well done, move to cooler part of BBQ, reduce heat and continue cooking about 3-4 minutes for medium and 4-5 minutes for well done, turning occasionally.
• Test kebabs are cooked to your liking by squeezing with tongs, rather than cutting them. Cover and rest about 1 minute before serving to retain juiciness.

Note: Other recommended cuts: Topside steak, fillet, eye of loin (backstrap)