Main Meals Recipes - Skewered Lamb with Coriander Yogurt Recipe

Ingredients

Serve 6

• 900g/2lb lean boneless lamb

• 1 large onion, grated

• 3 bay leaves

• 5 thyme or rosemary sprigs

• grated rind and juice of 1 lemon

• 2.5ml/1/2 tsp caster (superfine) sugar

• 75ml/5 tbsp olive oil

• salt and ground black pepper

• sprigs of rosemary, to garnish

• grilled (broiled) lemon wedges, to serve

For the coriander yogurt:

• 150ml/1/4 pint/75 cup natural (plain) yogurt

• 15ml/1 tbsp chopped fresh mint

• 15ml/1 tbsp chopped fresh coriander (cilantro)

• 10ml/2 tsp grated onion

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Method:

1. To make the coriander yogurt, put the yogurt, mint, coriander and grated onion in a bowl and mix well to combine. Transfer the coriander yogurt to a small serving dish and chill until ready to serve.

2. To make the kebabs, cut the lamb into small chunks and put in a bowl. In a separate bowl, combine the grated onion, bay leaves, thyme or rosemary sprigs, lemon rind and juice, sugar and olive oil, then add salt and ground black pepper and pour over the lamb.

3. Mix thoroughly to make sure the lamb is weir coated. Cover with clear film (plastic wrap) and leave to marinate in the refrigerator for several hours or overnight.

4. Drain the meat and thread on to skewers. Arrange on a grill (broiler) rack and grill for about 10 minutes until browned, turning occasionally.

5. Transfer to a plate and garnish with rosemary. Serve with grilled lemon wedges and coriander yogurt.

Note: You could also make these Kebabs using lean beef or pork. For extra color you can alternate pieces of red, orange or yellow pepper, lemon or onions.