Lamb and Asparagus Skewers

A yummy, fuss-free way to cook your meat and veggies all at once.

			  Lamb and Asparagus Skewers

Serves: 4

Cooking time: 8-10 minutes


  • 2 x 400g lamb backstraps, trimmed
  • 12 baby button mushrooms
  • 12 baby truss (or cherry) tomatoes
  • 8 thick asparagus spears, woody ends removed
  • 8 bamboo skewers soaked in water 30 minutes
Lemon and Basil Marinade:
  • 3 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Black pepper


  1. Cut lamb lengthways down the middle and then into 2-3cm slices. Transfer to non-metallic storage container. Combine marinade ingredients, pour over lamb and toss to combine. Cover and store in refrigerator for up to one day.
  2. Cut asparagus into 3cm pieces. When needed, thread asparagus, lamb, mushrooms and tomatoes alternately on skewers.
  3. Heat BBQ, grill or large heavy based frying pan over medium to high heat and cook skewers for 5 minutes each side, or to your liking.


  • Throw some whole asparagus spears on the BBQ at the same time.
  • You can replace the lamb with beef, pork or chicken.
  • For a vegetarian option, replace the lamb with cubes of haloumi cheese or marinated tofu.
  • For this recipe to be gluten-free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.

Recipe provided by the Australian Asparagus Council.

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