Spicy Lamb Shish Kebab

Spicy Lamb Shish Kebab with Tzatziki

This easy dish makes a perfect light supper or lunchtime treat. Inspired by the food of the eastern Mediterranean, it makes two different uses of Stapleton’s luxurious Greek Recipe Natural yogurt – a spicy marinade with cumin and Cayenne pepper and a refreshing tzatziki dip that goes perfectly with warm pitta.

Method

  1. Marinate the lamb. The marinade can be prepared up to 24 hours in advance and stored in the fridge. The yogurt and lemon juice help to tenderise the lamb so the longer you can leave it, the better!
  2. To prepare the marinade: Put the diced lamb in a casserole dish and add the yogurt, lemon juice, garlic, spices, salt and pepper. Mix well to ensure all the lamb is coated in the marinade and store in the fridge.
  3. Cooking: Put the red pepper, onion and marinated lamb onto skewers in an alternating pattern. Place under a hot grill (200 degrees C) for 6-8 minutes either side, or until the lamb is crispy on the outside and cooked through inside. Alternatively, you can cook the skewers in a griddle pan or, for best results, on a barbecue.
  4. For the tzatziki, cut the cucumber into quarters and deseed with a sharp knife. Then finely chop the cucumber, place in a colander and sprinkle with salt to draw out some of the moisture. This step is important and should not be skipped as it makes for a less runny dip. Allow the cucumber to stand for 15 minutes and then combine with the finely-chopped garlic, lemon juice, fresh mint, olive oil and yogurt for a delicious accompaniment to the kebabs.
  5. Serve with warm pitta bread and green salad.

Ingredients

450g diced British lamb
2 large red onions, quartered, with quarters split in two
1 large red bell pepper

Marinade
100g Stapleton Greek Recipe Natural yogurt
Juice of 1 lemon
3 cloves garlic, finely chopped
2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp Cayenne pepper (this spice is HOT so use less if you prefer more mild flavours)
Pinch of milled black pepper
Pinch of salt

Tzatziki
Half large cucumber
200g Stapleton Greek Recipe Natural Yogurt
3 cloves garlic, finely chopped
Juice of 1 lemon
15g fresh mint leaves
1 tbsp extra virgin olive oil
Salt