Name Lamb Kebabs Marinated in Yogurt


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* 1 kg (2 lb) boneless leg of lamb, cut into 2 cm (3/4 inch) cubes
* 300 ml (10 fl oz) natural yogurt
* 2 garlic cloves, crushed
* grated rind of 1 lemon
* salt and pepper
* 1 bunch of coriander, roughly chopped, to serve
* lime wedges, to garnish

1. Thread the lamb cubes on to long kebab skewers and then place them in a shallow dish or roasting tin.
2. Blend the yogurt with the garlic, lemon rind and salt and pepper to taste. Pour the yogurt marinade over the lamb and turn the skewers 2-3 times to coat them thoroughly. Cover and leave in the refrigerator or a cool place for at least 12 hours.
3. Remove from the marinade and arrange the kebabs on an oiled grid above the hot coals on a preheated barbecue. Cook, turning several times, for about 15 minutes or until cooked to your liking. Serve the kebabs sprinkled with chopped coriander and garnished with lime wedges. A bowl of plain boiled or saffron rice makes an excellent accompaniment to this dish.

Serves: 4

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