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Lamb Kebabs with Yogurt Sauce

ingredients

serves: 4
5 tbsps olive oil
juice 1/2 lemon
1 - 2 cloves garlic, crushed
1 kg (2.2 lb) boned leg lamb, cut in large cubes
250 g natural (plain) yogurt or 225 g carton Greek yogurt
4 pitta breads
500 g tomatoes, peeled and sliced
a pinch of sugar
a little oil, if necessary
salt and cayenne pepper

method

1. Mix the oil, lemon juice and crushed garlic. Put a small amount to one side, and in the rest marinate the meat in this for 4 - 6 hours, covered, in the refrigerator. Turn over occasionally.

2. Thread the meat onto skewers and grill for 8-10 minutes, turning the skewers to brown the kebabs on all sides. Allow an extra 5 minutes if cooking on charcoal. Brush with the other batch of marinade once or twice.

3. Meanwhile, beat the yogurt lightly with salt and cayenne pepper. Toast the pitta breads, slice into 2.5 cm strips and arrange on a flat platter.

4. Sauté the tomatoes for 5 minutes with a pinch of sugar and the remains of the 2nd marinade. Spoon over the bread.

5. Arrange the kebabs on top, season with a little salt and cayenne pepper, and pour the yogurt all over.

6. Sprinkle some cayenne pepper decoratively over the top and serve.

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