Lamb Kebabs

Name: Lamb Kebabs
Yield: Serves 4
Ingredients: juice and zest of 1 lemon; 5 ml freshly ground black pepper; 4 bamboo skewers, soaked in cold water; 125 ml shredded red cabbage; 4 tortilla wraps; a handful of cherry tomatoes, quartered; 125 ml grated carrot; ½ cucumber, grated and squeezed to remove water; 250 ml Bulgarian yoghurt; juice and zest of 1 lime; salt and freshly ground black pepper to taste; ½ clove garlic, grated; 15 ml dried origanum; 5 ml salt; 500 g lamb leg, cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

Sunday nights in Knutsford were spent relaxing and letting one’s hair down. My friend Geraldine, or Gran as I call her, and I would have a few ciders at the pub before heading to the local kebab shop to indulge in lamb kebabs.

Ingredients

500 g lamb leg, cubed
250 ml Bulgarian yoghurt
15 ml

Starter
Dinner
Gluten-free

Method

Mix the lamb, yoghurt, origanum, salt, pepper, lemon juice and zest and leave to marinate in the fridge for a minimum of 2 hours, preferably overnight.
To make the tzatziki, combine all the ingredients in a bowl and keep in the fridge.
When ready to cook, thread the lamb onto the four skewers and then char-grill on a hot griddle pan until cooked on al