Lamb Skewers

A recipe that brings a flavour of Africa to barbecued lamb. This goes especially well with our Ablo recipe.


  • 1kg of tender lamb meat

  • 2 onions

  • 5 Garlic Cloves

  • 1 branch of celery

  • 1/2 bunch of Parsley

  • 1 each of red, green and yellow peppers

  • 150ml olive oil

  • Pepper Seasoning for meat (5 spices)

  • Salt

  • 12 barbecue pins


  • Wash all your vegetables well.
  • Cut the meat into cubes of about 2 cm square for the skewers and put it in a salad bowl.
  • Peel and coarsely chop 1 onion and the garlic and put in a blender together with the celery and the parsley. Blend to form a marinade paste.
  • set aside one tablespoon of the marinade and add the rest to the bowl of meat and mix gently using a wooden spoon or by hand.
  • Add the olive oil, seasoning for meat (Optional), a few pinches of salt as desired, and one to two pinches of pepper and continue to mix for 1 to 2 minutes.
  • Cover the mixture and let stand in the fridge for at least 30 minutes.
    Tip: You can start this preparation the day before and leave to rest in the fridge overnight for best results.
  • Cut 1 onion and the peppers into squares of about 2cm which will be inserted between the pieces of meat on the pins.
  • Prepare your barbecue and pins or preheat the oven to 350°F.
  • In a bowl put 1 teaspoon of marinade and add 100 ml of oil. It is this mixture that will be used to season the skewers during cooking.
  • Skewer your pieces of meat by inserting squares of onions, red peppers, green and yellow peppers between the pieces. Brush with the vegetables with marinade.
  • Put the spits on the barbecue and cook for 15 to 20 minutes (depending on your preference), turning them every 5 minutes.
    During cooking, with the help of a brush, deposit the oil + marinade mixture that we made earlier to hydrate your pins.

This recipe was contributed by Rotarian Charles Damassoh-Esin