Giant lamb kebabs with mint yoghurt

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Giant lamb kebabs with mint yoghurt
Giant lamb kebabs with mint yoghurt
Prep Time: 15 minutes
Servings: 6-8
Cooking Time: 20-30 minutes
  • 1 - deboned, butterflied leg of lamb
  • - freshly ground pepper
  • - grated zest of 2 lemons
  • 60ml - olive oil
  • 250ml - plain full-cream yoghurt
  • 6 - garlic cloves, bruised
  • 1 - onion, sliced
  • 15ml - dried oregano
  • 5ml - dried mint
  • 250ml - plain full-cream yoghurt
  • 1 - garlic clove, peeled
  • 15ml - fresh dill, chopped
  • 15ml - lemon juice
  • - a pinch of salt
  • - TO SERVE
  • - lemon wedges
  • - fresh dill and mint

Keep 2 large metal kebab skewers and a marinating dish handy.

1. Cut the butterflied leg of lamb into 4-6 pieces. (Use the muscle in the meat as guideline for where to cut. A leg of lamb consists of several large muscles that are attached to each other, so it’s easy to cut where the muscles join.) Season with freshly ground pepper and transfer to the marinating dish.

2. Marinade Mix all the ingredients well and spread over the meat. Rub the marinade into the meat, cover the dish and marinate in the fridge overnight.

3. Make a fire with enough coals for braaiing. Put a stand in the coals. Skewer a few pieces of meat on each kebab skewer and arrange on a fold-over braai grid. Close the braai grid and braai the meat for 20-30 minutes or until cooked to your liking – bearing in mind the thinner meat will cook faster than the thicker pieces.

4. Remove the kebabs from the braai grid and arrange on a serving plate. Leave to rest for 10 minutes.

5. Yoghurt sauce Mix all the ingredients well.

6. To serve Garnish the meat with lemon wedges, dill and mint. Slice slivers of meat off the kebab skewers and serve with the yoghurt sauce.

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