Giant lamb kebabs with mint yoghurt

Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
play article
Subscribers can listen to this article
Giant lamb kebabs with mint yoghurt
Giant lamb kebabs with mint yoghurt

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.

Support independent journalism
Subscribe to News24 for just R75 per month to read all our investigative and in-depth journalism. You can cancel any time.
Already a subscriber? Sign in