Pieces of lamb are marinated in garlic, oil, and red wine vinegar, then threaded on rosemary skewers and barbecued. A creamy, herby sauce of Greek yoghurt, fresh mint, oregano and parsley complement these kebabs nicely!
8 rosemary sprigs (about 15cm each) or wooden skewers
2 cloves minced garlic
1 tablespoon chopped fresh thyme
1/3 cup (85ml) extra virgin olive oil
1/4 cup (65ml) red wine vinegar
1 teaspoon sea salt
1 teaspoon ground white pepper
750g lamb leg steaks or fillets, cut into 3cm cubes
yoghurt and lemon mint sauce
1/4 cup (65ml) fresh lemon juice
1/2 cup (125ml) extra virgin olive oil
1/3 cup (85ml) Greek yoghurt
1 crushed garlic clove
1/4 teaspoon sea salt
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon small capers
1 anchovy fillet
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Remove the rosemary leaves and soak the rosemary sprigs in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
While the lamb is marinating, prepare the sauce by placing the lemon juice, olive oil, yoghurt, garlic, salt, mint, oregano, parsley, capers and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
Preheat the barbecue to medium.
Cook the lamb kebabs, turning occasionally, until no longer pink, about 8 minutes. Serve with the sauce.