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Moroccan lamb kebabs with minted yoghurt

  • 0:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 260g (1 cup) natural yoghurt
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/4 cup chopped fresh mint
  • 1 1/2 tablespoons Moroccan seasoning
  • 550g lamb leg steaks, trimmed, cut into 2.5cm pieces
  • Olive oil spray
  • 1 small (about 250g) sweet potato (kumara), thinly sliced
  • 1 red capsicum, halved, seeded, thickly sliced
  • Fresh mint leaves, to serve


  • 1
    Combine yoghurt, garlic, lemon rind and lemon juice in a bowl. Season with salt and pepper. Combine chopped mint and two-thirds of the yoghurt mixture in a small bowl. Add the seasoning and lamb to the remaining yoghurt mixture. Toss to coat.Thread onto skewers.
  • 2
    Spray a barbecue grill or chargrill with oil. Preheat on medium-high. Cook the sweet potato and capsicum, turning occasionally, for 7-8 minutes or until tender.Transfer to a tray. Cover with foil to keep warm. Cook the lamb on grill for 3-4 minutes each side for medium or until cooked to your liking.
  • 3
    Serve minted yoghurt with lamb and vegetables.Top with mint leaves.

Source: taste.com.au


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