HomeFOOD & WINEMediterranean-style lamb kebabs and the best wine to pair

Mediterranean-style lamb kebabs and the best wine to pair

Why buy kebabs from the store when you can make them – and a far tastier version, too – yourself.

These lamb and red pepper kebabs are served with a luscious, minted yoghurt drizzle. We recommend enjoying them with a glass of Spier Good Natured Organic Shiraz/Cabernet Sauvignon 2021 … a certified organic red blend with hints of blackcurrants, mulberry and allspice. A dapper dinnertime partner indeed! Serves four.

You’ll need:
800g – 1kg boneless lamb
60ml extra virgin olive oil
30ml fresh lemon juice
2 teaspoons dried origanum
a handful mint leaves, finely chopped
1-2 garlic cloves, finely
grated/chopped
salt and pepper, to taste
1 large red pepper, cut into squares
1 red onion, cut into squares
For the minted yoghurt drizzle:
1 cup double cream plain yoghurt
15ml lemon juice
15ml extra virgin olive oil
1 cup fresh mint leaves
Salt and pepper, to taste

To make:
Cut the lamb into bite-sized cubes and place them in a large glass bowl. In a second smaller bowl, mix the oil, lemon juice, origanum, mint and garlic and season with salt and pepper. Pour the marinade over the meat and toss to coat.

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Cover the meat and leave to marinate, refrigerated, for a few hours or overnight. The next day, skewer the marinated cubes with red pepper and red onion pieces and set them aside.

For the drizzle: Mix all the ingredients together in a small blender, then set aside.
Cook the skewers over hot coals until just cooked and charred on the edges or grill on a very hot griddle over the stovetop.

Serve hot with the yoghurt drizzle on the side, with your choice of salad and fresh bread, and a bottle of Good Natured Organic Shiraz Cabernet Sauvignon 2021, R109 from shop.spier.co.za.

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Kym Argo | Group Editor
Kym Argo | Group Editor
kyma@caxton.co.za

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