Lamb And Lemon Skewers

Lamb And Lemon Skewers

These Lamb And Lemon Skewers are dressed with fresh lemon which adds a zesty flavour to this recipe. It combines very well with the lamb, which is why it is such a Hirsch’s family favourite. You can find this recipe and more in the “A Taste of Hirsch’s” cookbook written by Allan Hirsch inspired by his family recipes.

Serves 4 – 6

Ingredients for the Lamb And Lemon Skewers

  • 1 small onion, finely chopped
  • 10 ml chopped garlic
  • 30 ml lemon juice
  • 10 ml grated lemon rind
  • 80 ml olive oil
  • 5 ml ground coriander
  • 5 ml ground cumin
  • Salt and freshly-ground black pepper, to taste
  • Sprigs of fresh thyme
  • 600 g leg or shoulder of lamb, cut into 2.5 cm cubes
  • 2 medium-large lemons cut into wedges


  1. Combine onion, garlic, lemon juice and rind, olive oil, spices, seasoning, and thyme; add the lamb

cubes. Cover and marinate for 1 – 2 hours, or overnight.

  1. Thread the meat and lemon wedges onto skewers. Cook on a griddle pan until done to your liking.

Baste with any remaining marinade.

  1. Alternatively, braai over moderately hot coals for 10 – 12 minutes, turning at least four times.


  • If using wooden skewers, soak these in water for at least an hour before using.
  • Use a glass Pyrex dish in which to marinate lamb cubes.

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