INGREDIENTS:

  • 1 pound of organic grass fed lamb, leg or new season shoulder, well trimmed and cubed
  • organic virgin coconut oil or unrefined red palm oil (be sure to choose a sustainable on like this)
  • 1 organic red and 1 green pepper, cut into chunks
  • 1 organic red onion, cut into wedges
  • Himalayan salt and freshly-ground black pepper

Marinade

  • 1 cup organic full fat Greek-style natural yogurt (preferably grass fed)
  • 2 garlic cloves, crushed
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • Grated rind and juice of 1 lemon

Mint and Garlic Yogurt Dressing

  • 1/2 cup organic full fat Greek-style natural yoghurt
  • 1 tbsp. fresh cilantro, chopped
  • 1 tbsp. fresh mint, chopped
  • Grated rind of 1 lemon
  • 2 garlic cloves, crushed

 

INSTRUCTIONS:

  1. Combine the marinade ingredients in a large non-metallic dish.
  2. Add the diced lamb and stir to coat well, then cover and place in the fridge for about 2 hours if possible.  The longer the better. 2 days is optimal!
  3. Meanwhile soak 8 wooden skewers in water.  This will prevent them scorching. If you are short of time use metal skewers.
  4. Preheat your barbecue, grill or broiler to high and brush lightly with oil.
  5. Thread the lamb cubes, peppers and red onion onto the skewers, season and cook for 3-4 minutes on each side until lightly charred and cooked to your taste.
  6. To make the Mint and Garlic Yogurt Dressing, stir together all the ingredients and season to taste.
  7. Drizzle a little dressing over each lamb skewer and serve the rest on the side.

 

Serve on a bed of fresh salad, tomatoes, crumbled feta, greek olives and a sprouted whole wheat organic pita.

​Alternatively serve with couscous, spicy marinara sauce and salad.

​Serves 2 if served without pita or couscous – serves 4 with!