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Lamb kebabs with yogurt sauce
Lamb kebabs with yogurt sauce

Lamb kebabs with yogurt sauce

Preparation 15 minutes
Cooking time 8 to 10 minutes
Servings 4

Ingredients

Marinade:

  • 150 ml (2/3 cup) olive oil
  • 1 medium onion, thinly sliced
  • 22 ml (1 1/2 tbsp) garlic, thinly sliced
  • 5 ml (1 tsp) ground cumin
  • 2.5 ml (1/2 tsp) Espelette pepper
  • 10 ml (2 tsp) ras-el-hanout (also called Moroccan spice)
  • 7.5 ml (1 1/2 tsp) sweet paprika
  • 600 g (1 1/4 lb) leg of lamb, cut into 3 cm (1 1/4 in.) cubes
  • 4 bamboo skewers soaked in water for 20 minutes prior to use
  • Salt and freshly ground black pepper

Yogurt sauce:

  • 250 ml (1 cup) Greek yogurt
  • 1/2 English cucumber, peeled, seeded and diced
  • 10 ml (2 tsp) garlic, chopped
  • 22 ml (1 1/2 tbsp) fresh mint, chopped
  • 2.5 ml (1/2 tsp) ground cumin
  • 15 ml (1 tbsp) lemon juice, freshly squeezed
  • 15 ml (1 tbsp) olive oil

Preparation

Marinade:

  1. Combine all the marinade ingredients in a bowl.
  2. Place the lamb cubes in a baking dish and add the marinade.
  3. Mix to coat the meat well, then refrigerate.
  4. Mix 3 or 4 times while marinating for 12 hours.

Yogurt sauce:

  1. Approximately 2 hours before serving, combine all yogurt sauce ingredients in a bowl and mix well.
  2. Reserve in the refrigerator for 2 hours.

Kebobs:

  1. Preheat the barbecue on medium-high heat, about 230°C (450°F).
  2. Remove the lamb cubes from the marinade and make sure to remove all the garlic and onion slices.
  3. Thread the meat cubes onto the skewers. Season with salt and pepper.
  4. Grill the kebabs about 4 minutes on each side for medium doneness.
  5. Serve them immediately with the yogurt sauce and your choice of salad.
Availability in stores