Lamb kebabs with minted yoghurt dip
Here’s a great recipe which is a feast for the eyes as well as your belly. The lamb is marinaded in rosemary and garlic and left overnight to soak up the flavour – this is a must.
The vegetables all sweeten up nicely when you cook them on the grill, or I suppose you could even cook this on the barbie when it’s nice and sunny!
For the kebabs
- 300g diced lamb
- 2 rosemary sprigs
- 2 garlic cloves, finely sliced
- 2 tbsp olive oil
- ¾ yellow pepper, chopped
- ¾ red pepper, chopped
- 3 tomatoes, quartered, or 12 cherry tomatoes
- 1 medium onion, cut into 8 chunks
Minted yoghurt dip
- 3 tbsp natural yoghurt
- 1 tsp dried mint
Place the lamb in a bowl and add the leaves from the rosemary and the sliced garlic. Drizzle in the olive oil and give everything a good mix. Cover with cling film and marinade in the fridge overnight.
Get your grill nice and hot.
Feed the lamb and vegetables, including the garlic, onto metal or wooden skewers. Make up your own patterns and variations! Place under the grill for 20-25 minutes, or until the veg is charged and the lamb is browned.
While the kebabs are cooking make the minted sauce. Simply combine the yoghurt and mint together and leave to sit at room temperature.
Remove the kebabs from the grill. Serve with the minted yoghurt and cous cous on hot plates.