Lamb kebabs with pickled carrot and mint yogurt
Full of flavour and quick-to-make, these lamb skewers are the answer when you’re craving bold flavours. Paired with pickled carrots and a minted yogurt, this Greek kebab recipe is fresh yet satisfying. We'd recommend using diced lamb, as it's the best cut of meat for grilling over high heat.
- Place the lamb, chopped rosemary, half the chopped garlic and 2 tbsp of the olive oil in a bowl, season well with salt and pepper and mix well with your hands. Push the lamb onto skewers, cover and set aside. Heat a griddle pan on a high heat with 1 tbsp olive oil and, when very hot, cook the courgettes for 1-2 minutes on each side or until there are clear black griddle lines. Remove from the pan.
- Place the carrot and onion in a bowl, add vinegar, sugar and a little salt and pepper, and toss together. Place the yogurt, mint (if using) and remaining garlic in another bowl, stir to combine and season to taste.
- Reheat the griddle pan on a high heat, add the lamb skewers to the pan and cook for 8 minutes, turning halfway through. Heat another large frying pan on a high heat and warm each tortilla wrap for 30 seconds on each side until they start to brown.
- Fill each tortilla with the lamb pieces, courgette, pickled carrot, mint yogurt and spinach leaves and roll up and serve.
Tip: Marinating the lamb for 2-3 hours before cooking will intensify the flavours. You can even marinate it in the fridge overnight.
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