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.
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.
