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Lamb kebabs with pickled carrot and mint yogurt recipe

Lamb kebabs with pickled carrot and mint yogurt recipe

9 ratings

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. See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 465 calories / serving

Ingredients

  • 600g diced lamb leg
  • 2-3 rosemary sprigs, leaves finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 1 courgette, thinly sliced lengthways
  • 1 carrot, coarsely grated
  • ½ red onion, finely sliced
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • 200g Greek yogurt
  • 2 tbsp fresh mint, finely chopped (optional)
  • 4 tortilla wraps
  • 100g baby spinach leaves
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1945kj
    465kcal     9%

  • Fat

    9g 12%

  • Saturates

    4g 21%

  • Sugars

    18g 20%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 21.3g Protein 2g Fibre 0.4g

Method

  1. 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 mins on each side or until there are clear black griddle lines. Remove from the pan.
  2. 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.
  3. Reheat the griddle pan on a high heat, add the lamb skewers to the pan and cook for 8 mins, turning halfway through. Heat another large frying pan on a high heat and warm each tortilla wrap for 30 secs on each side until they start to brown.
  4. 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 hrs before cooking will intensify the flavours. You can even marinate it in the fridge overnight.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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