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Skewered Lamb With Coriander Yogurt
These Turkish kebabs are traditionally made with lamb, but lean beef or pork work equally well. You can alternate pieces of pepper, lemon or onions with the meat for extra flavour and colour.
Ingredients
900g/2lb lean boneless lamb
1 large onion, grated
3 bay leaves
5 thyme or rosemary sprigs
Grated rind and juice of 1 lemon
2.5ml/½ tsp caster sugar
75ml/3fl oz/⅓ cup olive oil
Salt and freshly ground black pepper
Sprigs of fresh rosemary, to garnish
Barbecued lemon wedges, to serve
FOR THE CORIANDER YOGURT
150ml/¼ pint/⅔ cup thick natural yogurt
15ml/1 tbsp chopped fresh mint
15ml/1 tbsp chopped fresh coriander
10ml/2 tsp grated onion
Details
Serves: 4
Method
1. To make the coriander yogurt, mix together the natural yogurt, chopped fresh mint, chopped fresh coriander and grated onion. Transfer the yogurt to a serving bowl.
2. To make the kebabs, cut the lamb into 2.5cm/1in cubes and put in a bowl. Mix together the onion, herbs, lemon rind and juice, sugar and oil, then season to taste.
3. Pour the marinade over the meat in the bowl and stir to ensure the meat is thoroughly covered. Cover with clear film and leave to marinate in the fridge for several hours or overnight.
4. Drain the meat and thread on to metal skewers. Cook on a hot barbecue for about 10 minutes. Garnish with rosemary and barbecued lemon wedges and serve with the coriander yogurt.
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