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
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
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
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