Lamb kebabs with watermelon salsa and dill yoghurt sauce – Food & Home Magazine

Ingredients

• 500g deboned leg of lamb into chunks
• 60ml (4 tbsp) olive oil
• 10ml (2 tsp) dried rosemary
• 10ml (2 tsp) dried oregano
• 5ml (1 tsp) finely chopped garlic
• 5ml (1 tsp) lemon zest
• 5ml (1 tsp) ground cumin
• pinch salt and freshly ground black pepper
• 170g finely chopped watermelon
• ⅓ (65g) seeded and grated cucumber
• ¼ (50g) finely chopped red onion
• 30ml (2 tbsp) finely chopped fresh mint
• 15ml (1 tbsp) lemon zest
• salt and freshly ground black pepper to taste
• 250g Greek yoghurt
• 80ml (⅓ cup) dill
• 5ml (1 tsp) red wine vinegar
• 2,5ml (½ tsp) chopped garlic