Name: Barbeque lamb skewers with tahini yoghurt
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1.2kg boneless lamb shoulder, cut into 4cm pieces; 1 tbsp ground coriander; 2 tsp dried mint; 1 tbsp dried Greek oregano; 4 cloves garlic, crushed; 2 tbsp red wine vinegar; 1 tbsp brown sugar; 2 tbsp extra virgin olive oil, plus extra to serve; 24 fresh bay leaves; Tahini yoghurt; 1 tbsp tahini; ½ cup (140g) Greek-style yoghurt; ¼ cup (80g) garlic dip (toum); 1 tbsp lemon juice; 1 small Lebanese cucumber, coarsely grated; 1 long green chilli, thinly sliced

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.

Serves 4

Cook

10M

Marinate

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

Ingredients

1.2kg boneless lamb shoulder, cut into 4cm pieces

1 tbsp ground coriander

2 tsp dried mint

1 tbsp dried Greek oregano

4 cloves garlic, crushed

2 tbsp red wine vinegar

1 tbsp brown sugar

2 tbsp extra virgin olive oil, plus extra to serve

24 fresh bay leaves

Tahini yoghurt

1 tbsp tahini

½ cup (140g) Greek-style yoghurt

¼ cup (80g) garlic dip (toum)

1 tbsp lemon juice

1 small Lebanese cucumber, coarsely grated

1 long green chilli, thinly sliced

Method

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.
Tip

Recipe Jessica Brook

Jessica’s career has covered every corner of the food world from professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

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