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Lamb and Courgette Skewers with Rice

Preparation: 15 mins

Cooking: 15 mins

Serves 4, costs under £7.00


  • Lamb (400g)
  • 3 Courgettes (300g) (Medium Sized)
  • 3 Tablespoons Tomato Puree (45g)
  • 1 Garlic Clove (3g)
  • 1 Lemon (20g)
  • 1 Pinch Ground Black Pepper (1g) (To Taste)
  • 6 Tablespoons White Rice (260g)
  • Wooden Skewers (8)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Cut the lamb into cubes, trimming any fat.
  2. Wash the courgette and cut into chunks. Peel and finely chop the garlic.
  3. Finely grate the peel of the lemon until you have around 1 teaspoon of it. Squeeze the lemon juice into a bowl or cup.
  4. In a bowl, mix the tomato puree, garlic, lemon rind and 2 tablespoons of the lemon juice.
  5. Add the lamb and black pepper to the bowl. Mix well and leave to marinate for 10 minutes if possible.
  6. Thread the lamb and courgettes onto the skewers and cook under a preheated grill (or barbecue) for 10-15 minutes until cooked through. Turn regularly so that the tomato paste does not burn.
  7. Cook the rice according to the manufacturer's instructions and serve hot with the lamb and courgette skewers.

Nutritional Information