Skewered Lamb

skewered lamb

Skewered Lamb

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Servings: 4
Calories: 492
Prep Time 20 minutes
Cook Time 10 minutes


  • 1 lb lamb fillet cut into 2.5 cm (1 inch) cubes
  • 1/4 teaspoon crushed black peppercorns
  • salt
  • 1/4 pint dry white wine
  • coarsely grated rind of 1/2 orange
  • pinch of ground cinnamon
  • 1 small onion thinly sliced

for the sauce

  • 1 small onion finely chopped
  • 1 tablespoon olive oil
  • pinch of saffron strands
  • 1 egg yolk
  • 2 tablespoons natural low-fat yogurt
  • juice of 1/2 orange
  • 1 teaspoon cornflour
  • artificial liquid sweetener to taste


  • Put the cubed lamb into a shallow dish with the peppercorns, salt, white wine, orange rind, cinnamon and sliced onion. Cover and thill for 2 hours. Drain the meat, reserving the marinade and thread on to skewers. Grill the kebabs under a preheated grill 4-5 minutes each side.
  • Meanwhile make the sauce. Fry the chopped onion in the olive oil for 3 minutes.
  • Add the strained marinade and the saffron and bubble briskly for 1 minute.
  • Blend the egg yolk with the yogurt, orange juice and cornflour; add to the sauce and stir over a gentle heat until lightly thickened. Add a little artificial sweetener if necessary.
  • Serve the cooked kebabs accompanied by the sauce.
  • Saffron comes from the dried flower pistils of a variety of crocus. It takes about 60,000 of the pistils to produce 450 g (1 lb) of saffron.
Calories: 492 kcal
Carbohydrates: 8 g
Protein: 19 g
Fat: 40g
Saturated Fat: 16 g
Cholesterol: 133 mg
Sodium: 79 mg
Potassium: 376 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 88 IU
Vitamin C: 8 mg
Calcium: 57 mg
Iron: 2 mg
Ingredients Lamb
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