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Lamb and Mushroom Kebab
  • 500g lean lamb round, cut into cubes
  • 8 button mushrooms, halved
  • 1 green capsicum, seeded and diced
  • 8 cherry tomatoes, halved
  • 1 medium red onion, cut into wedges
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons mint jelly
  • 2 teaspoons reduced-salt soy sauce*
  1. Thread lamb and vegetables onto skewers.
  2. Mix marinade ingredients together and microwave for 40 seconds to combine.
  3. With a pastry brush, coat meat and vegetables with marinade.
  4. Preheat barbecue or grill to moderately hot.
  5. Cook kebabs for 5–10 minutes, turning frequently and brushing regularly with marinade.
  6. Serve 2 skewers per person.

Tip: Soak bamboo skewers in hot water for a few minutes to prevent splintering or burning on barbecue.


  • Can be gluten free with simple swap such as gluten free soy sauce

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Metal or Wooden skewers
  • Microwave safe bowl
  • Pastry brush
  • Chopping board
  • Large knife



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

269g Quantity per serving Quantity per 100g
Energy 930kJ 347kJ
Protein 30.2g 11.3g
Fat, total 8.2g 3.1g
— Saturated 2.1g 0.8g
Carbohydrate 4.8g 1.8g
— Sugars 4.7g 1.7g
Fibre 3.0g 1.1g
Sodium 231.0mg 86.0mg