Welsh Lamb Kebabs with Yoghurt Dip
Welsh Lamb Kebabs with Yoghurt Dip (serves 4)
INGREDIENTS - KEBABS
- 600g boned leg of Welsh lamb cut into cubes
- 200g natural yoghurt
- 1tsp ground cumin
- 1tsp ground coriander
- ½ tsp turmeric
- 1tsp fresh chopped mint
- Salt and pepper to taste
INGREDIENTS - YOGHURT DIP
- Half a grated cucumber
- 200g natural yoghurt
- 1 clove crushed garlic
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
METHOD - KEBABS
- Combine all the ingredients and leave to marinade overnight.
- Put about 4 cubes of lamb on each skewer.
- Place on a baking tray under the grill for about 5 minutes each side to serve pink, or longer if you prefer them well done.
METHOD - YOGHURT DIP
- Grate cucumber, season with salt and pepper and leave in a colander for 10 minutes to drain excess moisture.
- Combine with yogurt, mint and garlic in a bowl, season to taste and serve with the kebabs.