(ED) / DF / GF / Low Amines / LS / MSG Free

Marinated Lamb Kebabs

This recipe is from the New Edition Friendly Food Cookbook by the RPAH Allergy Unit. Released August 2019. They are quite delicious.


  • 500 grams lamb fillet, shoulder or back strap, cut into bite size cubes
  • 4 canned pear halves (in syrup)
  • 1/2 teaspoon citric acid
  • 1 tablespoon Golden Syrup
  • 1 tablespoon of water

Put the lamb in a non metallic bowl.

Blend the pear halves, citric acid, golden syrup and water until pureed

Pour the mixture over the lamb and marinate for at least 2 hours.

Soak bamboo skewers in water for 30 minutes

Thread the marinated lamb mixture evenly on the skewers

Cook on BBQ or grill for 5 to 10 minutes

Note: the instructions in the RPAH Friendly Food book are slightly different and include serving with rice and on a bed of shredded iceberg lettuce.

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