Herbed Lamb, Tomato, and Courgette Kebabs
Revisado por pares por UK recipe editorsAuthored by UK recipe editorsPublicado originalmente 29 Ene 2026
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These vibrant herbed lamb, tomato, and courgette kebabs are a wonderful choice for those seeking a fresh and nutritious outdoor meal. The dish features tender chunks of leg of lamb steeped in a fragrant marinade of lemon, rosemary, and thyme, which helps to tenderise the meat while adding a bright, citrusy lift. Paired with charred cherry tomatoes and crisp courgette triangles, these skewers offer a beautiful contrast of textures and colours that celebrate simple, seasonal ingredients.
As a diabetes-friendly main course, this recipe focuses on lean protein and high-fibre vegetables, making it a satisfying choice that fits easily into a balanced diet. The long marinating time ensures the lamb stays juicy on the grill, while the quick-fire cooking method keeps the vegetables succulent. Serve these kebabs alongside a fresh green salad or a light yoghurt dressing for a wholesome and impressive summer dinner.
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Ingredients for Herbed Lamb, Tomato, and Courgette Kebabs
1 diente de ajo grande
1 1/2 cucharaditas de sal
60ml plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons black pepper
240ml plus 2 tablespoons olive oil
1/4 cup finely chopped fresh thyme leaves
1 1/2 tablespoons finely chopped fresh rosemary leaves
1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
3 medium courgette (675g total)
24 large cherry tomatoes (350g total)
16 (12-inch) wooden skewers, soaked in warm water 1 hour
How to make Herbed Lamb, Tomato, and Courgette Kebabs
Volver al contenidoMince garlic and mash to a paste with salt using a large heavy knife.
Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 180ml herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.
About an hour before grilling, halve courgette lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put courgette in another large sealable bag, then pour reserved marinade over courgette and seal bag, pressing out excess air. Marinate courgette at room temperature 1 hour. (Marinating courgette any longer will result in a mushy texture.)
Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure
While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.
Transfer courgette to a bowl, reserving marinade, and thread courgette onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.
Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; courgette is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from courgette).
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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.
Historial del artículo
La información en esta página es revisada por pares por clínicos calificados.
29 Ene 2026 | Publicado originalmente
Escrito por:
Editores de recetas del Reino Unido
Revisado por pares por
Editores de recetas del Reino Unido

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