Lamb Kebabs in Spicy Yogurt Dressing
A good dish for the end of summer, when corn-on the-cob comes into the shops. The kebabs can be grilled, or cooked outdoors on a barbecue. A few hours in the marinade helps tenderise them, as well as adding flavour and moisture.
Ingredients
- 1 large corn-on-the-cob
- salt and pepper
- 8 shallots
- 5 oz natural yogurt
- 1 garlic clove skinned and crushed
- 2 bay leaves crumbled
- 1 tbsp lemon juice
- 1 tsp ground allspice
- 1 tbsp coriander seeds
- 1 1/2 lb boned leg of lamb trimmed and cut into
- 1 inch cubes
- 8 oz courgettes topped and tailed and cut into 1/4 inch slices
- 4 to matoes halved
- lemon wedges to garnish
Instructions
- Blanch the corn in boiling salted water for 1 minute, drain well, cut into 8 pieces and set aside. Blanch the shallots in boiling salted water for 1 minute, skin and set aside.
- To make the marinade, pour the yogurt into a shallow dish and stir in the garlic, bay leaves, lemon juice, allspice, coriander seeds and salt and pepper.
- Thread the lamb cubes on to eight skewers with the
- courgettes, tomatoes, corn and shallots. Place in the dish, spoon over the marinade, cover and leave for 2-3 hours, turning occasionally to ensure even coating.
- Grill the kebabs for about 15 - 20 minutes, turning and brushing with the marinade occasionally. To serve, spoon remaining marinade over the kebabs and garnish with lemon wedges. Accompany with boiled rice.
Calories: 256 kcal
Carbohydrates: 23 g
Protein: 27 g
Fat: 7g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 73 mg
Sodium: 255 mg
Potassium: 1068 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 1224 IU
Vitamin C: 37 mg
Calcium: 106 mg
Iron: 4 mg