Recipe: Leg of lamb kebab with garlic, cumin and greek yogurt dressing
Now that summer has arrived, the garden is the new dining room so enjoy the outdoors with these delicious BBQ recipes from SuperValu
What you'll need
400g leg of lamb, cubed
FOR THE MARINADE
Juice of 1 lemon
1 tbsp thyme (½ if using dried)
1 tbsp Worcestershire sauce
2 tbsp vegetable oil
Salt and black pepper
FOR THE Dressing
250ml Greek yoghurt
2 garlic cloves crushed
1 tbsp ground cumin
2 sprigs mint leaves (optional)
Put the lamb in a bowl and add the other ingredients, then marinade overnight, or for at least two hours.
If using bamboo skewers, make sure to soak them in water for 30 minutes first, to stop them burning.
Thread meat onto skewers and leave in fridge until needed.
Make dressing with garlic, cumin and Greek yogurt in blender.
Grill the kebabs over a hot BBQ until they’re cooked and serve with pitta bread and the yogurt dressing.