Lamb Kebabs With Coriander Yogurt Sauce

Submitted by Wildflour

"An easy recipe that I'm sure you will enjoy! :) Happy to share! (Time does not include marinating time.)"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 907.18 g lean boneless lamb, cubed to skewer size

• Sauce

• 157.80 ml plain yogurt
• 14.79 ml chopped of fresh mint
• 14.79 ml chopped fresh coriander (cilantro)
• 9.85 ml grated onions

• Marinade

• 1 large onion, grated
• 3 bay leaves
• 5 rosemary sprigs
• 1 lemon, juice and zest of
• 2.46 ml sugar
• 78.78 ml olive oil
• salt & fresh ground pepper

directions

1. Make sauce:

2. Mix, then chill and set aside to serve with meat.
3. Stir marinade ingredients together, set aside.
4. Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
5. Place in fridge, and let marinate for several hours or overnight.
6. Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
7. Grill lemon wedges at the same time.
8. Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.

Reviews

[Kim127]

Really enjoyed the flavor of the lamb here. The sauce was good, but I don't think its for me, totally a personal preference and not a reflection of the recipe. Thanks Wildflour! Made for the Babes of ZWT4.

 

[Leggy Peggy]

Wonderful kebab and sauce recipe with delicious and fresh flavours. I made a quarter of a batch for the two of us -- using the juice and zest of half a lemon. The only other change was to add a clove of garlic to the marinade. I think both the sauce and the meat were nicer for sitting in the fridge overnight. Yummo!

 

[LilKiwiChicken]

I made this for dinner last night, and served the kebabs with pita bread, salads and sauces. Fantastic. The marinade was really easy, instead of grating the onion (had visions of bright red teary eyes for hours afterwards) I put the onion in the blender. I guess it depends on the quality of the onion though, mine was a lovely nice fresh white one, so wasn't bitter. I marinated the meat for about 4 hours. The sauce was lovely, it would be really nice with a little bit of garlic added, it does make a difference as to how long you keep make it in advance as the leftovers taste better this morning. Thanks Wildflour.