Lamb Skewers, Quick Roast Chilli Sauce and Herbs - Kate Humble
These lamb skewers with a roast chilli sauce are definitely a recipe to save for when you get that BBQ fired up and make the perfect filling for flatbread.
Ingredients
- 150ml full fat natural yoghurt
- 2tbsp Dijon mustard
- 500g boneless lamb leg meat, trimmed of any sinew or skin, cut into large cubes
- 1 small bunch mint, leaves only, torn
- 1 small bunch dill, torn
- 4 flat breads to serve
- olive oil
- sea salt and freshly ground black pepper
- 2 long red chillies
- 1 garlic clove, peeled
- 1tbsp tomato puree
- 3tbsp natural yoghurt, or more if you don’t like chilli heat
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