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Lamb, artichoke and capsicum skewers

Lamb, artichoke and capsicum skewers

Total Time
25 min
15 min
10 min
Tender meat and colourful vegetables, perfectly portioned and grilled to perfection makes skewers a popular choice for barbecue gatherings. As an added bonus, they can be prepared 1 day ahead. This recipe can easily be doubled or tripled to feed a crowd. You can use either 20-25cm wooden or metal skewers. If using wooden skewers, soak them in a dish of cold water for 30 minutes before threading with ingredients to prevent them from burning during cooking.


Olive oil

1 tbs


1 tsp

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs


1 clove(s), crushed

Fresh rosemary

1½ tsp, finely chopped

Lamb leg steak, raw

450 g, (buy 500g), fat trimmed, cut into 24 pieces

Red capsicum

16 baby, mini sweet varitey

Red onion

½ medium, cut into 16 pieces

Artichoke hearts, canned, rinsed, drained

8 whole, halved

Fresh mint

2 tbs, leaves, to serve

Oil spray

1 x 3 second spray(s)


  1. Mix oil, lemon rind and juice, garlic, rosemary and honey in a medium bowl. Season with salt and pepper. Add lamb and toss well to coat. Stand covered at room temperature for 15 minutes.
  2. Using 8 skewers, alternately thread 3 lamb pieces, 2 mini capsicums, 2 onion pieces and 2 artichoke halves onto each skewer.
  3. Lightly spray a barbecue or large non-stick grill pan with oil, then heat over medium-high heat. Cook skewers, turning occasionally, for 8-10 minutes, until lamb is cooked to your liking. Serve sprinkled with mint.