Flame-Grilled Lamb & Chicken

This recipe works in combination with: Mixed Antipasti Platter, Summer Berry Pavlovas. This recipe features in these meal plans: Al Fresco Grill.

Butterflied leg of lamb with rosemary - Chicken skewers with a chilli marinade - New potato and spring onion salad - Butter roasted corn on the cob.


  • 1 medium lemon, zested and juiced
  • 28g of fresh flat leaf parsley, coarsely chopped
  • 4 skinless chicken breast fillets, cut into 2cm pieces
  • 2 large courgettes (approx 310g each), cut into 2cm pieces
  • 1 large red onion (approx 210g), cut into 2cm pieces
  • 1 green pepper, cut into 2cm pieces
  • 1 bunch of spring onions, chopped
  • 4 cobs of fresh sweetcorn
  • 187ml of red wine
  • 1 boneless leg of lamb (600-700g)
  • 12 medium new potatoes (approx 70g each), quartered
  • 120ml of olive oil (8 tbsp)
  • 200ml of mayonnaise (13 tbsp)
  • 120g of butter
  • 4 cloves of garlic, crushed
  • 1/2 tsp crushed chillies
  • wooden or metal skewers
  • 1 tsp English mustard
  • 1 tbsp dried rosemary
  • 1 tbsp dried oregano
  • Serves: 8
  • Course: Main Course
  • Preparation time: 30 mins
  • Cooking time: 40 mins
  • Price per person: £3.62
  • Store cupboard: Typical
  • Calories per serving: 970
  • 5-a-day per serving: 1.8
  • Print Recipe
Flame-Grilled Lamb & Chicken photo

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  1. To prepare the lamb, remove the butchers string or netting and open out the meat. Trim off any excess fat and carefully make shallow cuts into the thickest parts of the meat so you can flatten it out to an even thickness - this will help it cook evenly. Transfer to a shallow dish and set aside.
  2. Next make a marinade for the lamb. Mix together the rosemary, oregano, red wine and 2 cloves of crushed garlic and pour over the lamb. Cover and set aside to marinate in the fridge for at least 1 hour, but preferably overnight.
  3. To make a marinade for the chicken and vegetable skewers, mix together the crushed chillies, 2 cloves of garlic, the lemon juice and zest, two-thirds of the parsley and 8 tbsp olive oil. Season generously with salt and pepper and pour over the chicken, courgette, red onion, and green pepper. Cover and marinate in the fridge for 1-2 hours. If you have vegetarian guests, marinate the chicken and vegetables separately so you can make some vegetarian skewers too.
  4. To make the potato salad, cook the new potatoes in lightly salted boiling water for 6 minutes, or until tender. Drain and rinse under cold water until they are cool, then mix with the mayonnaise, English mustard, spring onions and the remaining chopped parsley. Season to taste with salt and pepper and set aside.
  5. To prepare the skewers, thread the chicken, courgette, red onion and the green and yellow pepper onto skewers, alternating the ingredients as you go.
  6. To prepare the sweetcorn, cut each cob in half and rub each with a knob of butter (roughly 15g each). Season with a little salt and pepper and wrap each portion in tinfoil.
  7. Preheat the grill or a barbecue.
  8. Grill the lamb over a medium-high heat for 20 minutes, or until cooked to your liking, then cover and set aside to rest the meat for 10-15 minutes. Meanwhile, grill the chicken skewers and the foil wrapped corn on the cob for 10-15 minutes, or until the chicken and vegetables and cooked and lightly charred, and the sweetcorn is tender.
  9. Carve the lamb and serve immediately with the chicken skewers, corn on the cob and the potato salad.

Cook's tips

If using wooden skewers, soak them in cold water before use to stop them from burning. Remember to always keep an eye on them while grilling.

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