- 4
- 45 mins
- 65 mins
Ingredients
- Marinade:
- 400 g Lamb, cubed
- 1/2 cup of Zucchini, thickly sliced
- 1 Red Onion, quartered
- 1 large Red Pepper (capsicum) cut into square chunks
- Juice of 1 lemon
- 1 1/2 tbsp of Extra Light Olive Oil
- Dash each of Salt and Pepper
- 3 cloves Garlic, crushed
- 3/4 cup of Red Wine
- 1 tbsp fresh or dried Rosemary
- Yoghurt dressing:
- 200 g Natural, Unflavoured Low-Fat Yoghurt
- 1/2 tbsp Fresh Chopped Mint Leaves
- 1/4 cup Cucumber, finely chopped
- 1 tsp Lemon Juice
- Additional:
- 12 Bamboo/Metal skewers
Preparation
Step 1
Makes 4 servings of 3 skewers each.
1) Combine lemon juice, olive oil, salt, pepper, garlic, red wine and rosemary leaves in large bowl or sealable container.
2) Add cubed lamb to mix and turn to coat thorougly in marinade. Cover with plastic wrap or seal with lid and refrigerate for minimum of 20 minutes, but preferably overnight.
3) Soak the bamboo skewers in cold water to prevent the ends from burning and turning black.
4) While skewers are soaking, heat up the BBQ or grill.
5) While BBQ is heating up, thread combinations of marinated lamb cubes, red peppers (capsicum), zucchini and red onion on to skewers and start cooking on the BBQ for between 15-20 minutes, turning occasionally, until lamb is done.
6) While lamb is cooking, mix yoghurt, 1 tbsp of lemon juice, chopped mint and cucumber. Drizzle over cooked kebabs to serve. Enjoy!
NOTE: Sometimes we'll baste the kebabs with the leftover marinade while we're cooking them...waste not want not!
Number of Servings: 4
Recipe submitted by SparkPeople user LECTERCLARICE.