Barbeque lamb skewers with tahini yoghurt

Think beyond the average barbecue fare with these tasty morsels.
A tray of lamb skewers and grilled chicken wings.Photography: Con Poulos / Styling: Steve Pearce

Barbeque season calls for tender cuts of meat, fresh salads and tantalising marinades that make entertaining a laid-back but delicious but affair. For a satisfying main meal, these mint and oregano lamb skewers are an easy option to throw on the grill, topped with a nutty and slightly zesty tahini yoghurt. Serve with a side of salad to enhance the savoury flavours.

“Marinade these easy yet impressive skewers overnight for maximum flavour.”

Jessica Brook


Tahini yoghurt



Combine the lamb, coriander, mint, oregano, garlic, red wine vinegar, sugar and oil in a large bowl. Season with salt and pepper. Toss well to combine and refrigerate for at least 2 hours to marinate.


Thread lamb onto 8 metal skewers, alternating with bay leaves. Preheat a barbecue over high heat. Grill, turning occasionally for 10–12 minutes, or until almost cooked through. If you don’t have a barbecue, cook the skewers for the same time on a chargrill pan preheated over high heat. Keep lamb skewers warm.


For the tahini yoghurt, mix the tahini, yoghurt, garlic dip and lemon juice in a small bowl and mix well to combine. Place the cucumber in a clean tea towel and squeeze out excess liquid. Add the cucumber and chilli to the yoghurt and fold to combine.


Serve the skewers with tahini yoghurt and drizzled with oil.

The lamb is best marinated overnight. The red wine vinegar will tenderise the lamb.

A tray of lamb skewers and grilled chicken wings.
Lamb skewers with ouzo and orange grilled chicken wings. (Photography: Con Poulos / Styling: Steve Pearce)

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