Ingrédients

• 600g lamb leg or loin, cut into 3cm cubes
• 500g sweet potatoes, peeled and cut into 3cm cubes
• 2 medium zucchini, cut into thick rounds
• 1 large red onion, cut into wedges
• 45ml extra virgin olive oil
• 2 cloves garlic, minced
• 10g fresh rosemary, chopped
• 5g dried oregano
• 200g plain Greek yogurt
• 15g fresh dill, chopped
• 15ml lemon juice
• Salt and black pepper to taste
• 8 wooden or metal skewers

Instructions

1. 1.If using wooden skewers, soak them in water for 30 minutes. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, oregano, a generous pinch of salt, and pepper to create the marinade.
2. 2.Par-boil the sweet potato cubes in salted water for 5-7 minutes until slightly tender but still firm. Drain well. This step ensures they cook through on the grill at the same time as the lamb.
3. 3.Add the lamb cubes, par-boiled sweet potatoes, zucchini, and red onion to the marinade bowl. Toss gently to coat everything evenly. Let it sit for at least 15 minutes.
4. 4.Preheat a grill or a large griddle pan to medium-high heat. Thread the marinated lamb and vegetables onto the skewers, alternating between ingredients.
5. 5.Grill the skewers for 10-12 minutes, turning occasionally, until the lamb is cooked to your liking and the vegetables are tender with char marks. Alternatively, bake at 200°C for 15-20 minutes.
6. 6.While the skewers cook, prepare the sauce by mixing the Greek yogurt, chopped dill, lemon juice, and a pinch of salt in a small bowl.
7. 7.Serve the hot skewers immediately with the cool yogurt-dill sauce on the side for drizzling.

Informations nutritionnelles

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