Project Description

Lamb Kebabs with Yoghurt Mint Sauce

Makes: 12 skewers
Preparation: 5 minutes
Cooking: 8 minutes

400g boneless lamb (fillet, backstrap, rump, leg, shoulder)  cut into 2cm pieces
1 tablespoon (20ml) extra virgin olive oil
Salt & freshly ground black pepper
2 teaspoons cumin

Yoghurt Mint Sauce
200g (2/3 cup) Greek yoghurt
½ bunch fresh mint leaves, finely chopped

  1. Toss all ingredients together, then thread two pieces of lamb onto 15cm skewers. Place in Airfryer basket, and slide in Airfryer and cook on 200’C for 8 minutes. (Alternatively, grill or fry for a few minutes on each side.)
  2. Meanwhile combine yoghurt and mint for sauce.
  3. Serve as finger food with the yoghurt mint sauce (above) in a ramekin to dip into, or allow four skewers per person for an entrée with some salad leaves.

Lyndey’s Note: For a twist on the These Lamb Kebabs with Yoghurt Mint Sauce; you could also put some salad in pitta bread and cook the lamb without the skewers and add to the pitta bread with the yoghurt mint sauce.

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