Barbecued Lamb Skewers with Herb Yoghurt
Tender spiced lamb charred on the barbecue and served with a zesty, cooling garlic and fresh herb yoghurt.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Barbecue or cast-iron grill pan
- •Bamboo skewers
- •Mixing bowls
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 30 g
- carbs
- 5 g
- fibre
- 1 g
- protein
- 42 g
- calories
- 460 kcal
Instructions
- 1
Soak bamboo skewers in cold water for thirty minutes to prevent scorching on the barbecue.
- 2
Place lamb in a bowl with olive oil, two crushed garlic cloves, cumin, oregano, half the lemon juice, salt, and pepper.
- 3
Toss the lamb thoroughly until every piece is evenly coated, then rest for fifteen minutes.
- 4
Thread four to five lamb pieces onto each soaked skewer without packing them too tightly.
- 5
Combine Greek yoghurt, remaining crushed garlic, mint, parsley, and remaining lemon juice in a small serving bowl.
- 6
Season the herb yoghurt lightly with a pinch of salt and chill until ready to serve.
- 7
Heat your barbecue grill plates over high heat until lightly smoking.
- 8
Grill the lamb skewers for eight to ten minutes, turning frequently until nicely charred on all sides.
- 9
Transfer the skewers to a warm platter to rest for three minutes before serving with the chilled herb yoghurt.
Chef's tips
Leave a small gap between meat pieces on each skewer so the heat cooks them evenly rather than steaming them. Keep the yoghurt chilled right up to serving for a crisp, cool contrast against the hot charred meat.
Ingredient substitutions
- lamb leg or shoulder → beef rump cut into cubes or diced skinless chicken thighs
- Greek yoghurt → plain coconut yoghurt with an extra squeeze of lemon for dairy-free diets
Storage
Store leftover cooked lamb and herb yoghurt separately in airtight containers in the fridge for up to two days.
Reheating
Reheat the lamb skewers in a hot dry frypan or under a hot grill for three minutes until piping hot throughout.
Common mistakes to avoid
- •Crowding the meat pieces tightly together on the stick, preventing even caramelisation.
- •Cooking over low heat, which dries out the lamb before creating a good crust.
Serving suggestions
Cooked Barbecued Lamb Skewers with Herb Yoghurt?
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