Lamb kebabs with watermelon salsa and dill yoghurt sauce – Food & Home Magazine
During your next grill try these delicious lamb kebabs paired with a juicy watermelon salad. Perfect for lunch or dinner.
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Cooking tools:
- Skewer
- Grill
- Kitchen scale
- Blender
- Microplane
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Refrigerator
- Serving bowl
- Serving platter
- Plate
Ingredients
- 4 wooden skewers
- 500g deboned leg of lamb
- 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
- a 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
- 250g Greek yoghurt
- 80ml (⅓ cup) dill
- 5ml (1 tsp) red wine vinegar
- 2,5ml (½ tsp) chopped garlic
- ready-made mini toasted wraps
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