Lamb Kebabs with Yoghurt Sauce
Ingredients
Kebabs
Minced lean lamb (700g)
1 medium finely chopped onion (100g)
4 cloves crushed garlic (12g)
2 tsp ground cumin
1 tsp cinnamon
Half tsp paprika
2 tabsp chopped fresh coriander (2 tsp dry)
3 tabsp fresh chopped parsley
3 tabsp fresh chopped mint
Yoghurt Sauce
1/2 cup Mundella Reduced Fat Natural Yoghurt (125ml)
2 tsp lemon juice (10ml)
1 clove crushed garlic (3g)
1 tabsp each of mint, coriander and parsley finely chopped or to taste
Method
Kebabs
Remince lamb in a food processor with onion, garlic, spices and herbs. Soak 24 wooden skewers for 1 hour. Firmly mound lamb around 24 skewers. Refrigerate for 2 hours or more to allow flavour to blend. Grill on a barbecue or under the griller, turning to allow to brown evenly. Serve with yoghurt sauce as a dip.
Yoghurt Sauce
Blend yoghurt, lemon juice, garlic and herbs and serve as a dipping sauce.
Serves
Serves 4
Recipe from "Living in the 21st Century with Diabetes - A Cookbook and Lifestyle Guide for Diabetes and Family Health" by Peggy Stacy and is used with her kind permission.
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