Australian Butchers' Guild
- Meat Lamb
- Cut Leg
The bright fresh flavour of these kebabs will liven up your spring BBQ!
Ingredients
| Ingredient | Description | 1 Unit | 4 Units | 10 Units |
| Lamb Leg, Rump, Topside or Knuckle | 25mm Cubes | 600g | 2.4kg | 6kg |
| Olive Oil | 20ml | 80ml | 200ml | |
| Garlic | Crushed | 20g | 80g | 200g |
| Lemon Rind | Finely Grated | 10g | 40g | 100g |
| Flat Leaf Parsley | Finely Chopped | 20g | 80g | 200g |
| Bamboo Skewers | 20cm | 8 | 32 | 80 |
Preparation
BUTCHER - PREPARATION/METHOD
1. Soak bamboo skewers in water.
2. Combine oil, garlic, lemon and parsley.
3. Thread 3-4 pieces (approximately 75g) on each skewer.
RETAIL PRESENTATION
Display with wedges of lemon.
CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION
1. Heat BBQ on a high heat. Cook kebabs for 8 minutes, turning often to brown evenly.
2. Remove to warm plate. Cover loosely with foil and stand for 5 minutes.
SERVING SUGGESTION
Serve with roasted cherry tomatoes and fresh rocket leaves.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Display during the BBQ season.
