Shish Kebabs


Prep Time: 20    Cooking Time: 12    Serves: 4
  1. 750g diced lamb
  2. 1 clove garlic, crushed
  3. 1 small onion, chopped
  4. 4 parsley stalks, chopped
  5. 1 tsp dried oregano
  6. 1 tbsp Fountain Barbecue Squeezy
  7. 3 tbsp oil
  8. 1/3 cup lemon juice
  9. 1 green capsicum
  10. 1 red capsicum



  1. For marinade, combine lamb with garlic, onion, parsley, oregano, Fountain Barbecue Sauce, oil and lemon juice. Stir well, cover and refrigerate overnight or for 12 hours, until ready to cook.
  2. Cut capsicum into squares.
  3. Thread lamb and capsicum onto skewers, leaving a little space between pieces. Brush with marinade and barbecue or grill, turning often and basting frequently with marinade, until cooked to preference.
  4. HINT: Serve with rice and salad or with pita bread.


Hints & Tips

Explore Fountain's hints & tips for handy meal ideas, including new sauce combinations to kick-start summer cooking.