Lamb Kebabs With Rosemary Grapefruit Marinade


  • 250 ml 100% Florida grapefruit juice
  • 60 ml extra virgin olive oil
  • ¼ medium red onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 450 g trimmed boneless lamb shoulder, cut into 3-centimetre cubes
  • 1 red onion, cut into 3-centimetre pieces
  • 1 bell pepper, seeded, cut into 3-centimetre pieces
  • Fresh herbs for garnish, optional
  • Skewers


Lamb Kebabs With Rosemary Grapefruit Marinade

In large 4-litre resealable plastic bag, combine grapefruit juice, olive oil, diced red onion, garlic, rosemary, salt and pepper.Seal bag tightly; shake to mix ingredients.Add lamb; seal tightly and shake to coat lamb with marinade.Refrigerate lamb for at least 30 minutes or overnight. Remove lamb from marinade; discard marinade.Thread lamb cubes, red onion pieces and bell pepper alternately on skewers.Grill skewers over medium heat, cooking until lamb is just done and vegetables are tender.Garnish with fresh herbs, if desired.