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
- 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.)
- Meanwhile combine yoghurt and mint for sauce.
- 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.