Sunday, 31 January 2016

Minty Lamb Kebabs

I made these lovely lamb kebabs a couple of weeks ago. I haven't had a proper kebab in ages and these were really simple and oh so tasty. I definitely need to make more kebabs. I served it with brown rice and a carrot and radish salad. I also added some mushrooms to the kebabs but you could add whatever quick cooking veg you like, peppers would work well.

Minty Lamb Kebabs (from Good Food Magazine February 2007)
(Serves 2)

150ml pot natural yogurt
bunch mint, chopped
1 tsp ground cumin
300g diced lean lamb
1 small onion, cut into large chunks

Heat the grill to medium.

Mix the yogurt and mint together, then divide the mixture in half. Stir the cumin into one half of the yogurt mix, then pour over the diced lamb. Mix thoroughly to coat and season well.

Thread the lamb onto skewers, alternating with pieces of onion, then arrange on the wire rack of a grilling tray. Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown.

Serve with the rest of the yoghurt drizzled over.

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