Lamb kebabs in yoghurt marinade

6 servings By Food24
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Ingredients (8)

1.50 kg lamb — leg
2.00 garlic — cloves, crushed
5.00 ml cumin — seeds, ground
5.00 ml paprika
1.00 ml lemon — juice only
1.00 g onion — small, chopped
100.00 ml yoghurt — Greek
0.00 sea salt and freshly ground black pepper
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Soak eight kebab skewers in water to prevent them burning.
Remove the meat from the bone and cut into 3 to 4 cm cubes.
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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