700g of lamb shoulder or mutton

1 sprig of rosemary

Extra virgin olive oil

Sea salt

Black pepper


1. Dice the lamb or mutton and place in a bowl with the rosemary and olive oil. Season with salt and pepper before mixing well and leaving to marinate for at least one hour.

2. Once it has marinated, thread the lamb onto wooden skewers neatly, evenly distributing the meat.

3. Cook over the barbeque for a delicious, traditional smoky flavour – or cook in your kitchen over a smoking hot griddle pan if you’d prefer. Turn the kebabs while cooking, until the meat looks thoroughly cooked.

4. Serve immediately.

Vegetable kebab


1 yellow pepper

1 courgette

180 g chestnut mushrooms

2 red onions

1 lemon

Extra virgin olive oil

2 sprigs of fresh rosemary

200 g cherry tomatoes


1. Cut the yellow pepper in half before removing all the seeds and pith. Slice the pepper into 2-3cm chunks and place in a bowl.

2. Place your courgette flat on a chopping board and use a vegetable peeler to cut long thin strips of courgette. Place the strips into the bowl.

3. Chop the mushrooms into halves – or quarters if they are large mushrooms – and place in the bowl.

4. Peel the onions before chopping into chunks and adding to the bowl.

5. Add the cherry tomatoes to the bowl.

6. Finely grate the lemon zest, before sprinkling into the bowl.

7. Finely chop the rosemary leaves and add to the bowl.

8. Drizzle two tablespoons extra virgin olive oil into the bowl.

9. Using your hands, gently combine the ingredients of the bowl, mixing thoroughly but carefully. Place the bowl in the fridge and leave to marinate until you are ready for it.

10. Place your ingredients on wooden skewers, evenly distributing the different ingredients. Be sure not to place them too close together, to ensure that they cook properly.