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Skewered Lamb With Coriander Yogurt

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Ingredients
  Lean boneless lamb 2 Pound (900 Gram)
  Onion 1 Large, grated
  Bay leaves 3
  Thyme sprigs/Rosemary sprigs 5
  Lemon 1 , rind grated and juice extracted
  Caster sugar 2 1⁄2 Milliliter (1/2 Teaspoon)
  Olive oil 3 Fluid Ounce (75 Milliliter, 1/3 Cup)
  Salt To Taste
  Ground black pepper To Taste
  Rosemary sprigs 3 (To Garnish)
  Grilled lemon wedges 2
For the coriander yogurt
  Natural yogurt 1⁄4 Pint (150 Milliliter, 2/3 Cup Thick Variety)
  Chopped fresh mint 15 Milliliter (1 Tablespoon)
  Chopped fresh coriander 15 Milliliter (1 Tablespoon)
  Grated onion 10 Milliliter (2 Teaspoon)
Directions

1. To make the coriander yogurt, mix together the yogurt, mint, coriander and grated onion and transfer to a small serving dish.
2. To make the kebabs, cut the lamb into small chunks and put in a bowl. Mix together the grated onion, herbs, lemon rind and juice, sugar and oil, then add salt and pepper and pour over the lamb.
3. Mix the ingredients together and leave to marinate in the fridge for several hours or overnight.
4. Drain the meat and thread on to skewers. Arrange on a grill rack and cook under a preheated grill for about 10 minutes until browned, turning occasionally. Transfer to a plate and garnish with rosemary. Serve with the grilled lemon wedges and the coriander yogurt.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Grilling
Ingredient: 
Lamb
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
8

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