Mary's chilli lamb skewers with minted yogurt cooler
Keep things short and sweet with these tasty lamb skewers, perfect for the BBQ
Difficulty and servings
Serves 4
Preparation and cooking times
Takes 25-30 minutes
- 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.
Per serving
307 kcalories, protein 38g, carbohydrate 6g, fat 15 g, saturated fat 7g, fibre 0g, salt 0.39 g
Recipe from Good Food magazine, July 2002.
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http://www.bbcgoodfood.com/recipes/1626/
http://www.bbcgoodfood.com/recipes/1626/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Takes 25-30 minutes
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
Per serving
307 kcalories, protein 38g, carbohydrate 6g, fat 15 g, saturated fat 7g, fibre 0g, salt 0.39 g
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27 May 2008
Ramjam07 commented on this recipe
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11 July 2009
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