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Lamb & Mushroom Kebabs
Prep: 20 min
Cook: 10 min
Servings: 4
Having a BBQ? These kebabs will be ready in next to no time!


  • 500 lean lamb round, cut into chunks
  • 8 button mushrooms, halved
  • 1 green capsicum, seeded and diced
  • 8 cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 2 tsp wholegrain mustard
  • 2 tsp mint jelly
  • 2 tsp salt-reduced soy sauce


  1. Thread lamb and vegetables onto skewers.
  2. To make a marinade, mix wholegrain mustard, mint jelly and soy sauce together in a small bowl. Microwave for 40 seconds to combine. With a pastry brush, coat meat and vegetables with marinade.
  3. Preheat barbecue or grill to moderately hot.
  4. Cook kebabs for 5–10 minutes, turning frequently and brushing regularly with marinade.

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

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Serving Suggestion: Serve kebabs with pita bread and a salad of diced tomatoes, sliced Lebanese cucumber, pineapple chunks, diced olives and crumbled feta. Serve on a bed of warm, cooked crushed potato, sweet potato and chopped herbs.

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.

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Nutrition Information

per serving per 100g
Energy 1124 kJ 537 kJ
269 Cal 128 Cal
Protein 26.2 g 12.5 g
Fat, total 14.4 g 6.9 g
— saturated 5.4 g 2.6 g
Carbohydrate 7.4 g 3.5 g
— sugars 6.8 g 3.2 g
Sodium 172.6 mg 82.5 mg
Fibre 3.1 g 1.5 g

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