Friday, September 20, 2019

Lamb Kebabs ... and how to make quick pickled onions and a yogurt dip.

Nothing says 'Spring is here' more than some Lamb kebabs. Spring Lamb is in stores now and while some of the premium cuts can be very pricey, today's recipe uses ground lamb (lamb mince). This is not just easy on the hip pocket, but cooks up really fast too.




You can serve these kebabs as a starter, or with a salad as a main too. Today I'm serving it up as a wrap with some homemade, quick pickled onions and a yogurt dip. Start off by making the pickled onions and the dip, so that they have a little time to let the flavors develop. 




Quick Pickled Onions

1/2 onion, sliced
Salt, to taste
1-2 tbsp Lemon juice

Separate the half rings of the onion slices. 

Sprinkle salt and lemon juice over the onion and mix well to let the seasonings get to all the onion slices. 

Cover and refrigerate for 30 minutes to an hour. 



Yogurt Dip / Spread

1/2 cup Greek yogurt
Salt, to taste
1/2 tsp sugar, or to taste
1/2 clove of garlic, finely chopped
A few mint leaves, finely chopped

Mix all the ingredients together. Cover and refrigerate for 30 minutes to an hour. 



Lamb Kebabs

500g lamb mince
Salt, to taste
Freshly cracked black pepper, to taste
2 chillies, finely chopped
3 large cloves of garlic, finely chopped
1-2 tbsp fresh mint, finely chopped
Oil, for frying

Mix all the ingredients and shape into kebabs. 

Heat some oil in a pan. 

Fry kebabs for a couple of minutes on each side, or till you get a beautiful golden brown color on each side and till its cooked through to your liking. 

Serve hot. 

** To make the wrap, I use some homemade, whole wheat chapatis, layer some salad greens on top, add a couple of the kebabs, smear some yogurt dip over and top with some pickled onions. Wrap up and enjoy.  

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