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Lamb kebabs with yoghurt

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 6
Servings 6
Time 50


  • 1
    de-boned leg of lamb cut up in 2cm squares
  • 500
    Bulgarian yoghurt
  • handful of fresh basil broken into large pieces
  • juice of 1 lemon
  • 3
    garlic cloves, finely chopped
  • salt and freshly ground pepper


Place the lamb in a large dish. Mix the remaining ingredients, except for the salt and pepper. Pour the marinade over the meat and mix well. Cover the dish with clingwrap and allow to marinade (preferably overnight) in the fridge. Once the meat is well marinaded, slide onto kebab sticks. Place the kebabs on the coles when ready, not to hot. Constantly turn the kebabs and continously apply the marinade.

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