Italian BBQ Lamb Skewers with Mint, Basil and Parsley


Italian BBQ Lamb Skewers
With lamb marinated in vinegar, garlic and fennel chargrilled on the barbecue and topped with fresh mint, basil, parsley leaves and lemon zest, these skewers are sure to be a hit at any gathering.

Serves 4-6 (makes 12 skewers)



1 kg lamb neck, cut into 2 cm pieces

2 tbsp red wine vinegar

2 cloves garlic, crushed

½ tsp crushed fennel seeds

1 tbsp extra virgin olive oil, plus extra to brush

6 thick slices of bread, cut into 3cm pieces

24 bay leaves

¼ cup each mint, basil and parsley leaves, finely chopped

⅓ cup extra virgin olive oil, extra

1 tsp finely grated lemon zest



  1. Place the lamb, vinegar, garlic, fennel and oil in bowl, season with salt and pepper and mix to combine. Marinate for 1 hour.
  2. Thread the lamb, bread and bay leaves alternating onto 12 metal skewers. Brush with oil.
  3. Preheat a chargrill or barbecue over high heat. Add the skewers and cook, in batches for 3-4 minutes each side or until lamb is cooked and bread is charred, brushing occasionally with oil.
  4. Place the herbs, extra oil and lemon zest in a bowl and mix to combine. Serve the skewers with herb oil, salt and pepper.


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