Mary’s chilli lamb skewers with minted yogurt cooler
By Mary Cadogan
Keep things short and sweet with these tasty lamb skewers, perfect for the BBQ
- Takes 25-30 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 307
-
fat 15g
-
saturates 7g
-
carbs 6g
-
sugars 0g
-
fibre 0g
-
protein 38g
-
salt 0.39g
Ingredients
- 700g lean boneless lamb
- a bunch of mint, stalks removed (a supermarket pack is about right)
- 1 fresh red chilli, deseeded
- 2 small red onions
- 150g tub low fat natural yogurt
Method
Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.
Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).
Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.
Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.
