Welsh Lamb kebabs with pineapple, soy and chilli served with noodle and spring vegetable salad

  • Prep time 15 mins
  • Cook time 20 mins
  • Serves 2


  • 400g PGI Welsh Lamb rump or leg steaks
  • 1 red onion, cut into small wedges

For the glaze:

  • 6 tbsp pineapple juice
  • 3 tbsp pineapple or apricot jam
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp soy sauce


  • Energy: 1267 KJ
  • Calories: 301 kcals
  • Fat: 9.2 g
  • Of which saturates: 3.9 g
  • Salt: 0.25 g
  • Iron: 2.23 mg


  1. Take the 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 the skewers under a preheated grill and cook for 8-10 minutes.
  4. Re-glaze the kebabs.
  5. Thoroughly boil any remaining glaze and serve drizzled over kebabs.
  6. Serve with a noodle and spring vegetable (peas, sugar snaps, asparagus) salad. You can also grill fresh pineapple cubes – tastes delicious!
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