Feel great, be healthy


Rosemary Lamb Skewers




  • 2 tbsp of Greek yoghurt (unsweetened)
  • 2 tbsp of lemon juice
  • 2 tbsp of capers, drained, chopped
  • 1 garlic clove, crushed
  • 4 palm-sized portions of lamb backstrap, cubed
  • 2 handfuls of mushrooms, halved
  • 2 handfuls of capsicums, cut into small pieces
  • 2 Olive oil cooking spray
  • 2 tbsp of fresh rosemary, chopped


  1. Combine yoghurt, lemon juice, capers and garlic in a bowl.
  2. Set aside.
  3. Thread lamb, mushrooms and capsicum onto 8 pre-soaked skewers. Spray with olive oil. Sprinkle with rosemary.
  4. Preheat a BBQ plate or char grill to a medium heat. Cook the skewers, turning occasionally, for 6 to 8 minutes or until browned and cooked to your liking. Remove to a plate and set aside, covered, for 5 minutes to rest.
  5. Serve with 2 additional handfuls of recommended vegetables or salad per serve.
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