Grilled Lamb Kebabs with a Colourful Crunchy Slaw


australia day lamb recipes harris farm

australia day lamb recipes harris farm

These spiced lamb skewers are so quick and easy to prepare for your BBQ lunch and work really well with this light summer slaw of colourful vegies and herbs.



  • 500g diced lamb (bite size)
  • 8 whole cherry tomatoes (only cut them in half if they are too large)
  • ¼ red onion (diced into large pieces)
  • 1 ½ teaspoons cumin powder
  • drizzle of olive oil (1 tablespoon)
  • pinch of salt and pepper
  • Skewers (if using wooden skewers, soak in water for at least 15 mins beforehand)


  • 3 cups red cabbage (finely sliced)
  • 1 red apple (finely chopped to match stick size)
  • 1 cup celery (finely chopped to match stick size)
  • 1 cup carrot (finely chopped to match stick size)
  • 1 handful of mint leaves (roughly chopped)
  • 1 handful of continental parsley (roughly chopped)
  • 1 tablespoon sunflower seeds
  • 1 tablespoon pepita seeds


  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 small garlic clove, crushed
  • Pinch of salt and pepper to taste


  1. In bowl coat the diced lamb evenly with the oil and cumin powder. 
  2. Thread the lamb, red onion, and cherry tomatoes on to the skewers and set a side while the BBQ is heating up.
  3. Meanwhile prepare the salad, to thinly chop the apple, celery and carrot in to match stick size it is best to use a mandolin slicer. Add all of the salad ingredients except for the seeds into a large serving bowl.
  4. To make the dressing, add all of the ingredients into a small jar with a tight lid, shake jar well and pour over the salad. Toss the salad and sprinkle over the sunflower and pepita seeds.
  5. Once the BBQ has heated up, place the skewers on to cook for 5-10 minutes depending on the heat of your BBQ. Turn them to ensure they cook evenly. Serve lamb skewers with crunchy slaw.

    Serves: 2-3 people
    Prep time: 25 mins
    Cook time: 10 mins

    Recipe & pics by Bonnie Coumbe |