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Brochette D'agneau


  • Soak wooden skewers in cold water for at least 30 mins.
  • Toss the lamb with the oil, a little salt, a decent amount of ground pepper, the and garlic. Then refrigerate for about 30 mins, stirring now and again.
  • When ready, alternately thread the lamb, kidneys, capsicum, red onion and bay leaves onto the skewers. Then cook the skewers on a lightly oiled, preheated ridged grill (or BBQ), brushing with the marinade and squeezing with lemon juice as you do so. 
  • Serve with a yoghurt-based sauce on the side. 
  • from "Tolarno Bistro" by Iain Hewitson & Bob Hart


  • 2 lamb backstraps, trimmed & cut into 2 cm thick slices
  • ¼ cup olive oil
  • sea salt & freshly ground pepper
  • 1 heaped tspn rosemary needles
  • 2 garlic cloves, crushed
  • 4 lamb kidneys, cleaned, cored & quartered
  • 1 red capsicum, cored, seeded & cut into similar size as lamb
  • 1 red onion, cut into similar size as lamb
  • 12 fresh bay leaves
  • olive oil spray
  • 2 lemons

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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