Lamb fillet kebabs

So simple to make, this is hardly a recipe. I think these are much nicer if they are given time to marinade, but you could cook them immediately if you were pushed for time.

I've used Tex-Mex mix as the spicy base for these, but any mix of spices would be fine. If using chili powder, just use a level teaspoon or they might be too hot.

Lamb fillet kebabs

Servings:	Serves 2
Calories per serving:	844
Ready in:	6 hours, 20 minutes
Prep. time:	6 hours, 10 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	27th July 2014

Best recipe review And the best lamb fillet? 5/5 It comes from Russell' The Butchers, in Upwell. The best there is - I can even hear them in the mornings! Baaaa! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 lamb tenderloin fillet
• 2 tablespoons olive oil
• 2 tablespoons of lemon juice
• 2 teaspoons Tex-Mex mix or 1 scant teaspoon chili powder and a pinch of mixed herbs
• Pinch of salt
• Freshly ground black pepper
• 1 small red onion, halved
• 2 halved sweet peppers (different colours) - use the remains in your salad

to serve

• 180g Mixed salad
• 4 Pitta breads

Mise en place

• Preheat the grill or barbecue

• 
  Lamb fillet kebabs, grilled
• 
  Lamb fillet kebabs, ready to grill
• 
  Lamb fillet medallions, marinading

Method

1. Chop the tenderloin fillets into about 16 medallions
2. Place them in a Lock and Lock box together with the olive oil, lemon juice, Tex-Mex mix, salt and pepper
3. Shake viperously for a minute
4. Place in the fridge for 6 hours or so
5. Make up the skewers using the marinaded lamb, onion and bell peppers
6. Brush with a little extra olive oil and grill for about 10 minutes under a hot grill or barbecue.
7. Turn once during cooking and brush with olive oil once more
8. Rest for 5 minutes before serving

Serving suggestions

Serve with pitta breads and a mixed salad

See also

• Russell's Butchers of Upwell, Norfolk

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