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Lamb kebabs with summer pea salad
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Lamb kebabs with summer pea salad
Celebrate the start of barbecue season with these zesty lamb kebabs which can be cooked on the barbecue or grill. Serve with our fresh summer pea salad, perfect for sharing
Serves: 4
Prep time: 25 minsTotal time:
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Nutritional information (per serving)
Calories
527Kcal
Fat
29gr
Saturates
9gr
Carbs
25gr
Sugars
16gr
Fibre
7gr
Protein
38gr
Salt
1.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Ingredients
- 600g lamb leg steaks
- 2 tbsp olive oil
- 1 tbsp clear honey
- 1 garlic clove, crushed
- 1 tbsp picked thyme leaves
- zest of 1 lemon and juice of ½ lemon
For the pea salad
- 75ml cider vinegar
- 1 tbsp light brown sugar
- 1 tsp flaky sea salt
- 2 red onions, finely sliced
- 2 x 160g packs shelled peas
- 200g sugar snaps
- 1 x 50g bag pea shoots
- 1 tbsp extra-virgin olive oil
- juice of 1 lemon
- handful fresh mint leaves
- 30g toasted pine nuts
Step by step
Get ahead
Marinate the lamb for up to 24 hrs ahead. Bring to room temperature before barbecuing.
- Cut the lamb steaks into chunky 3cm pieces and put in a bowl. Whisk together the olive oil, honey, garlic, thyme, lemon zest and juice, and season well. Pour over the meat, cover and leave to marinate in the fridge for a minimum of 4 hours, ideally overnight.
- Remove the lamb from the fridge an hour before you want to cook, so that it comes to room temperature. If using bamboo skewers, pre-soak 8 small or 4 large skewers for 30 minutes, then divide the lamb evenly between them. Heat the barbecue or grill to high.
- For the pea salad, mix together the cider vinegar, brown sugar and salt in a bowl and add the onions. Leave to pickle for a minimum of 15 minutes.
- Cook the peas in boiling water for 4 minutes, adding the sugar snaps for the last minute. Drain, then refresh in ice-cold water. Drain again, then put in a large bowl with the pea shoots.
- Whisk together the olive oil and lemon juice and season well. Drizzle this over the veg and toss to combine with the fresh mint. Transfer to a serving dish and scatter over the drained red onions and the pine nuts.
- Cook the kebabs for 10-12 minutes, turning often, or until cooked to your liking. Serve with the salad and some crusty bread or new potatoes.