Lamb kebab means different things to different people, but is delicious whether it is marinated lamb on a skewer or lamb in yiros, gyros or souvlaki.
These barbecued kebabs have six kinds of spices and are wonderful served with yoghurt, flat bread, lettuce, tomato and cucumber.
Being of Armenian origin myself, I have grown up with this food for years and would like to share it with those who are not familiar with Armenian cuisine.
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!
I was surprised there wasn't a lamb souvlaki recipe here, in fact I didn't know people made souvlaki with anything other than lamb!? But obviously they do. But here is my recipe anyway. You can roll it up like the shops or serve it inside the bread cut in halves.
This is a South African braai (barbecue) kebab - a sosatie - that could also be made with venison or beef. Leave the meat and vegetables to marinate overnight for best flavour.