Moroccan lamb kebabs with minted yoghurt | Recipe Cart
Fire up the grill for Monday's meal of tender lamb skewers and sweet chargrilled vegies.
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Skewer
- Baking sheet
- Aluminum foil
- Tongs
- Serving platter
- Plate
Ingredients
- 260g (1 cup) natural yoghurt
- 2 garlic cloves, crushed
- 1 tsp finely grated lemon rind
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh mint
- 1 1/2 tbsp Moroccan seasoning
- 550g lamb leg steaks, trimmed, cut into 2.5cm pieces
- Olive oil spray
- 1 small (about 250g) sweet potato (kumara), thinly sliced
- 1 red capsicum, halved, seeded, thickly sliced
- Fresh mint leaves, to serve
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