Saturday 25 November 2017

Greek-Style organic Lamb Kebabs with Yoghurt Dressing

Organic lamb benefits from the extra herbs and floral flavours that a natural farming system encourages — especially the late season lamb raised in mountainous areas, such as Connemara and Kerry, which is in season now.

Organic vegetables, herbs and yoghurt (eg Glenisk) are all now widely available, from farmers' markets, specialist stores and good supermarkets. These kebabs are delicious cooked either on the barbecue or under the grill. Serves 4

You will need

750g/generous 1½ lb lamb, welltrimmed and cubed

Olive or other good-quality oil, eg organic Irish rapeseed oil

1 red and 1 green pepper, cut into chunks

1 red onion, cut into wedges

Salt and freshly ground black pepper


250ml/9 fl oz natural yoghurt

2 garlic cloves, crushed

5 ml/1 tsp ground cumin

5 ml/1 tsp ground coriander

Grated rind and juice of 1 lemon

Yoghurt Dressing

185ml/6½ fl oz natural yoghurt

15 ml/1 tbsp fresh coriander, chopped

15 ml/1 tbsp fresh mint, chopped

Grated rind of 1 lemon

2 garlic cloves, crushed


Combine the marinade ingredients in a large non-metallic dish.

Add the diced lamb and stir to coat well, then cover and place in the fridge for about 2 hours if possible.

Meanwhile soak 8 wooden skewers in water, to prevent them scorching. (If you are short of time use metal skewers.)

Preheat your barbecue or grill to high and brush lightly with oil. 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.

For the yoghurt dressing, stir together all the ingredients and season to taste. Drizzle a little dressing over each lamb skewer and serve the rest on the side.

Serve with new season organic potatoes and salad.

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