Spicy Lamb Kebabs with Yoghurt and Cucumber Sauce
Spicy lamb kebabs with yoghurt and cucumber sauce is a delicious Middle Eastern-style dish which can be served as a starter or as part of a larger meal.
Ingredients
- 1 1/2 lb lamb neck fillets
- 3 teaspoons fresh wot ginger
- 3 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
for the sauce
- 12 baby onions or shallots
- 1/2 cucumber
- 1 clove garlic
- 2 teaspoons chopped fresh mint or
- 1 teaspoon dried mint
- 1/4 pint natural yoghurt
- Salt and freshly ground black pepper
Instructions
- Cut the lamb into bite-size pieces and place in a large bowl. Peel and grate the ginger. Combine the ginger and the two soy sauces and add to the lamb.
- Mix well until the meat is completely covered with the sauce. Cover and leave to marinate in the refrigerator for at least 12 hours, stirring once or twice.
- To make the sauce, cook the onions in boiling water for 5 minutes then drain and remove the skins. Grate the cucumber coarsely and crush the garlic. Combine with the chopped mint and yoghurt, and season to taste. Cover and store in the refrigerator until required.
- Preheat the grill. Thread lamb pieces and onions alternately onto 4 kebab sticks and grill, turning and basting frequently, for 15 - 20 minutes.
Calories: 575 kcal
Carbohydrates: 17 g
Protein: 34 g
Fat: 41g
Saturated Fat: 18 g
Cholesterol: 128 mg
Sodium: 1633 mg
Potassium: 794 mg
Fiber: 3 g
Sugar: 8 g
Vitamin A: 75 IU
Vitamin C: 8 mg
Calcium: 105 mg
Iron: 4 mg