Lamb Shish Kebab
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Leg of lamb (cut into 4cm/1.5in chunks)
- 2 tablespoons Olive oil
- 3 tablespoons Plain yogurt
- 3 Garlic clove (crushed)
- 0.5 Lemon (juice only)
- 2 Bell peppers (cut into chunks)
- 0.5 tsp Ground coriander
- 0.5 tsp Cumin
- 0.5 tsp Cayenne pepper
- 0.5 tsp Paprika
- 1 pinch Fine sea salt and ground black pepper
- 10 g Fresh parsley (finely chopped)
Method
- Put all of the ingredients (except the bell peppers) into a bowl and mix well. Put the bowl in the fridge for at least and hour, but overnight if possible.
- Thread the marinated lamb and peppers on to the skewers.
- Put under a grill on high for 15 minutes, turning once halfway through. Serve hot.