Mary's chilli lamb skewers with minted yogurt cooler

Mary's chilli lamb skewers with minted yogurt cooler

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(1 ratings)

Takes 25-30 minutes


Serves 4
Keep things short and sweet with these tasty lamb skewers, perfect for the BBQ

Nutrition and extra info

Nutrition: per serving

  • kcal307
  • fat15g
  • saturates7g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein38g
  • salt0.39g
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  • 700g lean boneless lamb



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • a bunch of mint, stalks removed (a supermarket pack is about right)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 fresh red chilli, deseeded



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 small red onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 150g tub low fat natural yogurt


  1. 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.

  2. 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).

  3. 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.

  4. 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.

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Comments, questions and tips

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11th Jul, 2009
This was very easy, especially as it requires preparing ahead of cooking. Taste was fantastic.
27th May, 2008
After stage 3 can these be frozen then taken out the night before in preparation for cooking on the day?
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