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Herbed Lamb, Tomato, and Courgette Kebabs

These vibrant herbed lamb, tomato, and courgette kebabs are a wonderful choice for those seeking a fresh and nutritious outdoor meal. The dish features tender chunks of leg of lamb steeped in a fragrant marinade of lemon, rosemary, and thyme, which helps to tenderise the meat while adding a bright, citrusy lift. Paired with charred cherry tomatoes and crisp courgette triangles, these skewers offer a beautiful contrast of textures and colours that celebrate simple, seasonal ingredients.

As a diabetes-friendly main course, this recipe focuses on lean protein and high-fibre vegetables, making it a satisfying choice that fits easily into a balanced diet. The long marinating time ensures the lamb stays juicy on the grill, while the quick-fire cooking method keeps the vegetables succulent. Serve these kebabs alongside a fresh green salad or a light yoghurt dressing for a wholesome and impressive summer dinner.

Vídeos selecionados para Receitas para diabéticos

Ingredients for Herbed Lamb, Tomato, and Courgette Kebabs

  • 1 large garlic clove

  • 1 1/2 teaspoons salt

  • 60ml plus 2 tablespoons fresh lemon juice

  • 1 1/2 teaspoons black pepper

  • 240ml plus 2 tablespoons olive oil

  • 1/4 cup finely chopped fresh thyme leaves

  • 1 1/2 tablespoons finely chopped fresh rosemary leaves

  • 1 (2-lb) piece trimmed boneless leg of lamb, cut into 1 1/4-inch cubes

  • 3 medium courgette (675g total)

  • 24 large cherry tomatoes (350g total)

  • 16 (12-inch) wooden skewers, soaked in warm water 1 hour

Mince garlic and mash to a paste with salt using a large heavy knife.

Whisk together garlic paste, lemon juice, and pepper in a large bowl, then whisk in oil, thyme, and rosemary until combined well. Put lamb in a large sealable bag, then add 180ml herb marinade and seal bag, pressing out excess air. Marinate lamb, chilled, at least 6 hours or up to 8. Reserve remaining marinade, covered and chilled.

About an hour before grilling, halve courgette lengthwise, then cut diagonally crosswise, alternating direction with each cut, to create triangle shapes. Put courgette in another large sealable bag, then pour reserved marinade over courgette and seal bag, pressing out excess air. Marinate courgette at room temperature 1 hour. (Marinating courgette any longer will result in a mushy texture.)

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas); see Grilling Procedure

While grill is heating, drain lamb, discarding marinade, then thread cubes 1/4 inch apart onto 8 skewers.

Transfer courgette to a bowl, reserving marinade, and thread courgette onto 4 skewers (without lamb). Thread tomatoes onto remaining 4 skewers.

Lightly oil grill rack and grill kebabs (covered only if using gas grill), turning occasionally, until tomatoes are softened but not falling apart, 2 to 3 minutes; courgette is tender, 4 to 6 minutes; and lamb is medium-rare, about 6 minutes. Serve kebabs drizzled with reserved marinade (from courgette).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.

Histórico do artigo

As informações nesta página são revisadas por pares por clínicos qualificados.

  • 29 Jan 2026 | Publicado originalmente

    Escrito por:

    Editores de receitas do Reino Unido

    Revisado por

    Editores de receitas do Reino Unido
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