It’s delicious and a wonderful example of Middle Eastern flavours.
1 small onion, finely chopped
4 cloves garlic, crushed
2 tablespoons roughly chopped fresh parsley
2 teaspoons roughly chopped fresh oregano
2 teaspoons roughly chopped fresh mint
½ teaspoon ground cumin
½ teaspoon ground cinnamon
1 ½ pounds lamb shoulder – cut into roughly 3cm cubes
200ml cup plain yoghurt
½ teaspoon salt
½ teaspoon ground black pepper
Combine the yoghurt, onion, garlic, parsley, oregano, mint, cumin, cinnamon, salt and pepper in a large mixing bowl. Add the lamb and mix well. Cover and leave in your refrigerator for around 4 hours. Take the bowl out of the refrigerator and allow the contents to reach room temperature.
Load the lamb chunks on to your kebab skewers (remembering to put a piece of potato at both ends – pierced through the skin). Gently push the potato towards the centre to prevent the meat spinning.
Cooking On Your Rotisserie
Cook the lamb skewers for about 12 minutes on your kebab rotisserie. The outside should turn to a light golden colour.
500ml plain yoghurt
¼ Cucumber, peeled, de-seeded and mashed
1 teaspoon chopped mint
Salt and pepper (optional)
In a small bowl, stir together cucumber and yogurt. Season to taste with salt and pepper.
Serve with the Cucumber & Yogurt Sauce and thinly sliced cucumber. A Tabbouleh salad is also recommended.
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