Grilled lamb and fig skewers with tzatziki
Photo by Babiche Martens
These kebabs give a mediterranean flavour to that old Kiwi favourite, lamb.
|500 g||Lamb loins, or fillet, cut into medium sized cubes|
|2 Tbsp||Plain unsweetened yoghurt|
|2 tsp||Cumin seeds|
|1 tsp||Yellow mustard seeds|
|2 cloves||Garlic, crushed|
|1||Lemon, zested and juiced|
- If using bamboo skewers, soak in cold water for at least 1 hour to prevent burning on the barbie. Cut the lamb into medium-sized cubes and toss in the yoghurt.
- Heat a pan and toast the cumin and mustard seeds for a few minutes or until the mustard seeds start popping. Add to the lamb with the garlic and lemon. Season with salt and freshly ground pepper and marinate for 30 minutes.
- Thread the lamb, alternating with the figs, on to the skewers - either bamboo or metal. Heat 1 Tbsp of olive oil in a pan and cook the skewers for approximately 4 minutes on each side.
- To make the tzatziki, combine all ingredients, season and refrigerate until needed.