Middle Eastern-style lamb skewers with mint yoghurt

Middle Eastern-style lamb skewers with mint yoghurt: spiced organic lamb, Greek yoghurt, fresh mint, cucumber and red onion.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 10 min
• Total time: 30 min
• Calories: 380 kcal per serving
• Protein: 32 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 300g good-quality organic lamb (leg or shoulder)
• ½ red onion
• ½ cucumber
• 150g full-fat Greek yoghurt
• 1 handful of mint leaves
• 1 tsp ground coriander
• 1 tsp ground cumin

Method

You’ll need: frying pan · chopping board · knife · grater

1. Pat the lamb dry and cut it into bite-sized pieces. Mix with the ground coriander, cumin and a little salt, then leave to marinate briefly.
2. Peel the red onion and chop it finely. Dice the cucumber small or grate it finely, depending on how creamy you want the mint yoghurt to be.
3. Stir the Greek yoghurt with the finely chopped mint leaves and cucumber. Season with salt and chill until serving.
4. Thread the lamb onto skewers. Heat a little olive oil or ghee in a frying pan and fry the skewers on all sides until browned outside and still juicy inside.
5. Add the red onion to the pan briefly or use it raw as a fresh side. Sprinkle a little more coriander and cumin over the skewers to taste.
6. Serve the lamb skewers hot with the mint yoghurt.

Good to know

Spiced, juicy and pleasantly fresh. This dish has lots of flavour without feeling heavy. It's the cool contrast that makes it so well rounded.

Swaps

Lamb → skinless chicken thighs (a little milder and usually leaner) | Greek yoghurt → sheep's milk yoghurt (also provides protein) | Cucumber → finely diced celery (more fibre) | Olive oil → ghee (heat-stable for frying)

Allergens

Contains milk from the yoghurt. Suitable for children if mildly seasoned and the lamb is fully cooked. During pregnancy, choose fresh, well-chilled dairy and make sure the meat is cooked all the way through.