Preparation time is 30minutes
Cook time is 10minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
For The Dressing
- 1tablespoons mint, chopped
- 1/2 cucumber, peeled, deseeded, and chopped
- 300grams Greek yogurt
- 1 pinch salt
- 1 shallot, finely chopped
- 1 clove garlic, chopped
- 350grams lean lamb shoulder, cut into cubes
- 1/2teaspoons ground cumin
- 1/2teaspoons ground coriander
- 1/2teaspoons garam masala
- 1/4teaspoons ground cinnamon
- 5milliliter olive oil, for brushing
- 1 pomegranate, to serve
Nutrition per serving
1330kJ / 318Cal
1330 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
18.4grams
Fat
22.6grams
Carbs
11.0grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These Greek-inspired kebabs are easy to make and are traditionally served with a refreshing yogurt dressing.
Method
Step 1 of 4
Place the lamb in a large bowl. Add the cumin, coriander, garam masala, and cinnamon to the bowl and mix to coat the meat in the spices. Leave to marinate for 30 minutes.
Step 2 of 4
For the dressing, place the shallots, garlic, mint, cucumber, and yogurt in a large serving bowl. Add the salt, mix well to combine, and set aside.
Step 3 of 4
Heat a large, heavy-based frying pan or a griddle pan. Divide the lamb cubes into four equal portions and thread them onto four skewers. Brush the pan with a little oil and grill the meat for 8 minutes, turning regularly, until well-browned.
Step 4 of 4
Remove from the heat. Sprinkle over the pomegranate seeds, remove the kebabs from the skewers, and transfer to a serving platter. Serve with a dollop of the yogurt dressing, couscous, and pitta bread.
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