Epic Minted Lamb Kebab
A real show stopper - marinated lamb steaks layered up and baked on kebab sticks until crispy and tender, served with large pittas, hummus & tzatziki
Soak your kebab sticks in water for 20 mins before using. Either get a boneless lamb leg from your butcher & slice it yourself, or ask your butcher to slice it as thin as possible. Once marinated and built, leave the kebab to set in the fridge before cooking
Cooking Method
- In a large bowl, mix the yoghurt with lime juice and Puréety Garden Mint Glaze
- Add lamb steaks to mixing bowl and mixing thoroughly to ensure fully coated
- Marinade for 20 mins at least
- Pre-heat oven to 190
- Use a knife take the bottom off the potato to create a flat surface for the kebab sticks
- In an ovenproof pan or tray, stick the kebab sticks in the potato about 3-4 cm apart
- Layer up the marinated steaks over both sticks
- Cook in the oven for 20 mins then turn oven down to 165 and cook for further 25-40 mins depending on thickness of steaks and if you like your lamb well done or pink
- Serve with pittas and sides
Ingredients
- 550g Lamb Leg , Sliced 2mm thick
- 100g Greek Yoghurt
- 1 Lime , Juiced
- 1 Large Potato
- Wooden kebab sticks
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