Minted Lamb and Onion Kebabs
Fire up the BBQ and try these garden mint glazed lamb and white onion kebabs perfectly paired with homemade tzatziki
Save time by buying pre-made tzatziki if preferred
Cooking Method
- In a bowl or tray, coat the diced lamb evenly with the Puréety Garden Mint glaze until all the powder has taken to the meat. Allow the glaze to develop for at least 30 minutes
- Half the cucumber lengthways, scoop out the seeds and discard. Then grate the flesh into a sieve over a bowl and salt, leave to drain for 5-10 minutes
- In another bowl mix together the yoghurt, mint, garlic and lemon juice
- Squeeze out as much water as you can from the cucumber before stirring through the yoghurt and seasoning with salt & black pepper. This will keep for up to 3 days refrigerated
- Thread the minted lamb and onions on to the skewers
- Cook the kebabs until the onions are softened and the lamb is cooked to your liking
- Rest the lamb before serving with the Tzatziki and some pittas or flatbread
Ingredients
- 450g Diced Lamb
- 1 Onion , Diced - chunky
- 1/2 Cucumber
- 1 Garlic Clove , Grated
- 1/2 Lemon , Juiced
- 15g Fresh Mint , Chopped
- To taste Salt & Black Pepper
- 300g Greek Yoghurt
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