Lamb kebabs in yoghurt marinade

Recipe from: 3/31/2005 12:00:00 AM

Ingredients 9
Servings 6
Time

Ingredients

  • 1.50
    kg
    leg of lamb
  • YOGHURT MARINADE
  • 2
    garlic cloves, crushed
  • 5
    ml
    cumin seeds, coarsely ground
  • 5
    ml
    paprika
  • 1
    ml
    lemon, the juice
  • 1
    g
    small onion, finely chopped
  • 100
    ml
    Greek yoghurt
  • salt and freshly ground black pepper
 

Method

 
Soak eight kebab skewers in water to prevent them burning.
Remove the meat from the bone and cut into 3 to 4 cm cubes.
MARINADE
Purée all the ingredients for the marinade and add the meat cubes.
Mix well and leave to marinate overnight.
Thread the meat onto the soaked kebab skewers and braai over coals or cook in a very hot griddle pan until done.
Serve with brown rice.
 

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