Herby Lamb Kebabs

04 May 2023


600g lamb

300g natural yogurt

2 red onions

1 lemon

200g cherry tomatoes

Fresh mint

Extra virgin olive oil

3 cloves garlic

A pinch of fennel seeds

Salt and pepper

Olive oil


  1. To make the marinade, smash together the garlic cloves, fennel seeds and salt and pepper, then mix with the zest of one lemon and about 80ml olive oil.
  2. Chop the lamb into 5cm pieces and slice the onion into wedge shaped pieces, place on a tray with the tomatoes and stir through the marinade.
  3. Put the ingredients on to metal skewers, alternating each time and refrigerate until ready to cook.
  4. Chop up half the bunch of mint leaves and mix with the yogurt, salt and pepper, a squeeze of lemon juice and a dash of extra virgin olive oil.
  5. Preheat the grill or BBQ and cook the kebabs, turning occasionally to cook evenly.
  6. Serve with a drizzle of extra virgin olive oil, lemon juice and the minty yogurt.