Ingredients
1kg diced lamb
Juice of 1 lemon
2 tablespoons olive oil
2 tsp minced garlic
Salt and pepper to taste
½ onion chopped finely or grated
Leftover onion cut into squares to put on skewer Red Capsicum – cut into squares for skewers
Green Capsicum – cut into squares for skewers
12 bamboo skewers
170gram tub of plain Chobani yoghurt
1 small cucumber, peeled and grated
¼ cup lemon juice
1 tsp sea salt
¼ cup finely chopped mint leaves
Method
Pre-heat oven to 180 degrees Celsius. Place lamb, lemon juice, olive oil, garlic, salt, pepper and onion in a bowl, cover with cling wrap and place in the fridge for a couple of hours (overnight is fine too). Tzatziki – place all ingredients into a bowl, mix, cover with cling wrap and place in the fridge. Once meat is marinated, soak skewers in water for 5 minutes then start placing a piece of lamb, then capsicum, lamb, onion, lamb, capsicum, lamb then place skewer on some baking paper ready for the oven and repeat with the other 11 skewers. Once you have all your skewers done place in the oven for 20 minutes until cooked and tender.
