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Moroccan lamb kebabs with minted yoghurt
Moroccan lamb kebabs with minted yoghurt
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Grilled lamb skewers with charred vegetables - a delicious Monday dinner choice!
Ingredients:
  • 260g (1 cup) natural yoghurt
  • 2 garlic cloves, crushed
  • 1 tsp finely grated lemon rind
  • 21.00 gm fresh lemon juice
  • 62.50 ml chopped fresh mint
  • 30.00 ml Moroccan seasoning
  • 550g lamb leg steaks, trimmed, cut into 2.5cm pieces
  • Olive oil spray
  • 1 small (about 250g) sweet potato (kumara), thinly sliced
  • 1 red capsicum, halved, seeded, thickly sliced
  • Fresh mint leaves, to serve
Instructions:
  • In a bowl, mix yoghurt, garlic, lemon rind, and lemon juice. Season with salt and pepper. In a separate small bowl, mix chopped mint with two-thirds of the yoghurt mixture. Add seasoning and lamb to the remaining yoghurt mixture. Toss to coat lamb, then thread onto skewers.
  • Prepare the barbecue grill or chargrill by spraying it with oil and preheating it to medium-high heat. Cook the sweet potato and capsicum, turning occasionally, for 7-8 minutes until they are tender. Transfer them to a tray and cover with foil to keep warm. Grill the lamb for 3-4 minutes on each side for medium doneness or until cooked to your liking.
  • Drizzle lamb and vegetables with minted yogurt and garnish with fresh mint leaves.

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