Minted Lamb Kebabs
Chargrilled over glowing charcoal embers with an authentic smoky char, served with handcrafted accompaniments and savoury reductions.
Ingredients
- • 450 g lean diced lamb (all visible fat removed)
- • 1 green pepper (deseeded and cut into chunks)
- • 1 onion (peeled and cut into chunks)
- • 4 tsp mint sauce
- • 200 g fat free Greek yoghurt
- • 1/2 tsp ground cumin
- • pinch of salt
- • pinch of freshly ground black pepper
- • 10 g fresh mint
- • 1 lemon (cut into wedges)
Preparation Steps
Soak the wooden skewers in cold water for 20 minutes, this will help to stop them burning under the grill.
In a mixing bowl, add 100g of the yoghurt along with 2 tsp of the mint sauce, cumin, salt and pepper. Mix well.
Add the diced lamb and mix well. Cover and place in the fridge for 20 minutes to marinate.
Thread 4 pieces of the lamb onto the skewers, alternating with a piece of green pepper and onion. Repeat until you have filled all 8 skewers.
Place the skewers onto a baking tray and cook under a grill for 10 minutes, turning over halfway to ensure even cooking.
While the lamb is cooking, mix 2 tsp of the mint sauce with the remainder of the Greek yoghurt.
Serve the kebabs garnished with the mint yoghurt, lemon wedges and fresh mint.