Mary's chilli lamb skewers with minted yogurt cooler
- Mary Cadogan
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Serves 4
Easy
Total time: 35 mins
Takes 25-30 minutes
A star rating of 4.5 out of 5.2 ratingsRate
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Keep things short and sweet with these tasty lamb skewers, perfect for the BBQ
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Ingredients
Nutrition
Units:
MetricUS
-
700g lean boneless lamb
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a bunch of mint
stalks removed (a supermarket pack is about right)
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1 fresh red chilli
deseeded
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2 small red onions
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150g tub low fat natural yogurt
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Nutrition: per serving
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kcal307
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fat15g
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saturates7g
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carbs6g
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sugars0g
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fibre0g
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protein38g
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salt0.39g
low
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Method
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step 1
Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.
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step 2
Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).
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step 3
Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.
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step 4
Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.
Recipe from Good Food magazine, July 2002
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A star rating of 4.5 out of 5.2 ratings
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