Lamb kebabs with chickpea and sweetcorn salsa

Succulent pieces of marinated lamb, served with a zesty salsa makes this dish perfect for enjoying in the summer sunshine
Lamb kebabs with chickpea and sweetcorn salsa
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 450 g lean lamb, leg or shoulder steaks, cut into 2.5cm/1inch cubes
  • 1 large red onion, peeled and cut into small wedges
  • 1 lemon, cut into small wedges

For the Marinade

  • salt and freshly milled black pepper
  • 2 tbsp freshly chopped coriander
  • 4 tbsp olive or sunflower oil
  • 2 cloves garlic, peeled and crushed
  • salt and freshly milled black pepper

For the chickpea and sweetcorn salsa

  • 1 X 410g can of chickpeas
  • 1 cloves garlic, peeled and finely chopped
  • 1 small red pepper, deseeded and finely chopped
  • 75 g sweetcorn, kernels
  • Small bunch of freshly chopped parsley
  • 2 tbsp olive oil
  • 1/2 tsp ground cumin seeds
  • 2 tsp lemon juice
  • salt, and freshly ground pepper


1. Prepare the marinade; in a large shallow bowl mix all the marinade ingredients together.

2. Thread the lamb, onion and lemon onto 4 short metal or wooden skewers (previously soaked in cold water for 20 minutes). Place in a shallow dish, pour over the marinade, cover and refrigerate for at least 20 minutes or overnight.

3. Meanwhile, prepare the salsa; in a large bowl mix all the ingredients together and set aside.

4. Cook the kebabs on a prepared barbecue or under a preheated moderate grill for 12-16 minutes, turning occasionally until cooked and any meat juices run clear.

5. Serve the kebabs with the salsa.

This recipe works well with beef too.

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