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Skewered Lamb with Herb Yoghurt

Although lamb is the most commonly used meat for Turkish kebabs, lean beef or t>ork work equally well. For colour you can alternate pieces of pepper, lemon or onions, although this is not traditional. 


900g/2lb lean boneless lamb

I large onion, grated

3 bay leaves

5 thyme or rosemary sprigs

grated rind and juice of 1 lemon 2.5ml/

1/! tsp caster (superfine) sugar

75ml/3fl ozf/3 cup olive oil

salt and ground black pepper sprigs of rosemary, to garnish grilled (broiled) lemon wedges, to serve

FOR THE YOGURT ISOmlM pint/2/! cup thick natural (plain) yogurt ISml/l tbsp chopped fresh mint ISml/l tbsp chopped fresh coriander (cilantro) 1 Oml/2 tsp grated onion To make the herb yogurt, mix together the yogurt, mint, coriander and grated onion and transfer to a small serving dish. Cover and chill. 2 Cut the lamb into small chunks and put in a bowl. Mix together the grated onion, herbs, lemon rind and juice, sugar, oil and salt and pepper. Pour over the amb, stir to combine, then chill for several hours or overnight. 3 Drain the meat and thread on to skewers. Arrange on a grill (broiler) rack and cook under a preheated grill for about 10 minutes until the meat browns, aiming occasionally. Transfer to a plate and garnish with rosemary. Serve with the grilled lemon wedges and the herb yogurt. - Fly at a Smile-Price