Marinated lamb kebabs, pistachio & spiced yoghurt
FOR THE LAMB
1kg lamb leg/shoulder, excess fat removed, cubed
juice 2 lemons
4 tbsp sour cream/natural yoghurt
2 tbsp apple cider vinegar
1 tbsp honey
1 tsp ground cumin
2 tsp garam marsala
6 plump garlic cloves, peeled + finely minced
bunch fresh dill, snipped
3 tbsp good quality olive oil
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
FOR THE SPICED YOGHURT
1 x 250ml tub greek yoghurt
1 tbsp good quality extra virgin olive oil
4 plump garlic cloves, peeled + finely minced
juice + zest 1 lemon
1/2 tsp ground cumin + garam marsala
YOU WILL ALSO NEED
lebanese or pita breads
1/2 cup pistachios, shelled
250ml tub good quality hummus
baby gem or iceberg lettuce, shredded
punnet cherry tomatoes, halved
mild green chillies, thinly sliced
large handful fresh mint
fresh flat-leaf parsley (optional)
Add lemon juice, sour cream, apple cider vinegar, honey, cumin, garam marsala, minced garlic, dill, olive oil, salt and pepper into a large ziplock freezer bag along with lamb cubes. Seal bag and massage marinade well into meat.
Chill in fridge overnight or for at least 4 hours.
To make the yoghurt combine all ingredients together in a bowl.
Thread marinated lamb onto metal skewers and bbq for 10-15 mins (medium rare) or cook inside on a griddle pan.
Serve with Lebanese or pita bread, smeared with good quality hummus, shredded lettuce, tomato, chopped pistachios, green chilli, spiced garlic yoghurt and fresh mint/parsley.