Welsh Lamb Kebabs with pineapple, soy and chilli served with noodle and spring veg salad


  1. Take lean lamb rump or leg steaks and cut into small cubes. Thread 2-3 pieces of meat and onions onto long wooden skewers (pre-soaked in water to prevent burning).
  2. Make Glaze: Mix together in a small saucepan all the ingredients for the glaze. Bring to the boil. Simmer uncovered for 5 minutes. Brush kebabs liberally with glaze.
  3. Place skewers under a preheated grill and cook for 8-10 minutes.
  4. Re-glaze kebabs.
  5. Thoroughly boil any remaining glaze and serve drizzled over kebabs.
  6. Serve with noodle and spring vegetable (peas, sugar snaps, asparagus) salad. (Fresh pineapple can also be cubed and grilled - tastes delicious!)

Recipe Information

Serves 2
Calories 301 kcals
Cooking Time


  • 225g (8oz) Welsh lamb rump or leg steaks
  • 1 red onion, cut into small wedges

For the glaze:

  • 90ml (6tbsp) pineapple juice
  • 45ml (3tbsp) pineapple or apricot jam
  • 1 red chilli, deseeded and finely chopped
  • 1tbsp soy sauce

Nutrition Information

  • Calories 301 kcal
  • Energy 1267kj
  • Fat 9.2 g
  • Saturates 3.9g
  • Salt 0.25g
  • Iron 2.23mg
  • 5-a-day 1