Lamb and vegetable skewers with cucumber raita

Okay, so I think it’s fair to say that I eat out quite a lot…mostly in the name of research of course. So when I eat at home, I’m often looking to concoct light dishes for dinner. This one came out really well! The marinade added depth of flavour to the lamb and all the vegetables were fresh, juicy and tasty. All perfect dipped into a healthy dollop of raita. Enjoy! Oh and don’t you love my new place mats? A Christmas present from my sister who lives in Australia.

The grilled skewers basted with leftover marinade and served with the raita

The grilled skewers basted with leftover marinade and served with the raita

Serves 2

For the marinade

2 tbsps chilli olive oil

Juice of 1 large lemon

2 garlic cloves, finely chopped

1 large handful of fresh mint, chopped

For the kebabs

2 lamb steaks

6 cherry tomatoes

Half a yellow pepper, cut into bite-sized chunks

4 large button mushrooms, cut in half

For the raita

1 small cucumber, chopped small

A handful of fresh mint, roughly chopped

1 small pot of Greek yogurt

Mix together the ingredients for the marinade. Chop the lamb into bite-sized pieces and mix well into the marinade. Leave for at least three hours, overnight if you can.

Soak two wooden skewers in cold water for about an hour before threading them with the lamb and vegetables, alternating ingredients.

Mix together the yogurt, cucumber and raita and put aside.

Grill the lamb skewers for about 6 minutes on each side under a hot grill, so they are browned.

Serve with the raita.

The kebabs ready to go under the grill

The kebabs ready to go under the grill

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