Marys Chilli Lamb Skewers With Minted Yogurt Cooler Recipes

MARY'S CHILLI LAMB SKEWERS WITH MINTED YOGURT COOLER

Mary's chilli lamb skewers with minted yogurt cooler image

Keep things short and sweet with these tasty lamb skewers, perfect for the BBQ

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 5

Ingredients

700g lean boneless lamb
a bunch of mint , stalks removed (a supermarket pack is about right)
1 fresh red chilli , deseeded
2 small red onions
150g tub low fat natural yogurt

Steps:

Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.
Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).
Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.
Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.

Nutrition Facts : Calories 307 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 6 grams carbohydrates, Protein 38 grams protein, Sodium 0.39 milligram of sodium

GREEK LAMB KABOBS WITH YOGURT-MINT SALSA VERDE

Greek Lamb Kabobs with Yogurt-Mint Salsa Verde image

Pieces of lamb tenderloin are marinated in garlic, oil, and sherry vinegar, then threaded on rosemary skewers and grilled. A creamy salsa verde of Greek yogurt, fresh mint, oregano, and parsley complement these skewers nicely!

Provided by Ben S.

Categories World Cuisine Recipes European Greek

Time 1h13m

Yield 4

Number Of Ingredients 18

Ingredients

8 6-inch rosemary sprigs
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme
⅓ cup extra virgin olive oil
¼ cup sherry vinegar
1 teaspoon sea salt
1 teaspoon ground white pepper
1 ½ pounds lamb tenderloin, cut into 2-inch pieces
¼ cup fresh lemon juice
½ cup extra virgin olive oil
⅓ cup Greek yogurt
1 crushed garlic clove
¼ teaspoon sea salt
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh parsley
1 teaspoon small capers
1 anchovy filet

Steps:

Soak the rosemary skewers in water for 30 minutes. Meanwhile, whisk together the garlic, thyme, olive oil, sherry vinegar, salt, and pepper in a glass bowl. Toss the lamb pieces in the marinade, and allow to marinate at room temperature for 30 minutes. After the lamb has marinated, thread onto the rosemary sprigs.
While the lamb is marinating, prepare the salsa verde by placing the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers, and anchovy filet into the bowl of a blender. Blend until smooth, then pour into a serving dish and set aside.
Preheat an outdoor grill for medium heat.
Cook the lamb skewers, turning occasionally, until no longer pink, about 8 minutes. Serve with salsa verde.

Nutrition Facts : Calories 688 calories, Carbohydrate 4 g, Cholesterol 115.2 mg, Fat 57.6 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 10.7 g, Sodium 908.1 mg, Sugar 1.1 g

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