Ingredients
450 g lean diced lamb, all visible fat removed
1 orange pepper, deseeded & cut into chunks
1 onion, peeled & cut into chunks
5 tsp SIDS LOW SUGAR RASPBERRY MINT VINEGAR
200 g fat free Greek yoghurt
½ tsp ground cumin
SIDS SALT & PEPPER to taste
1 lemon, cut into wedges
Directions
IMPORTANT: make sure all the chunks of lamb, pepper and onion are the same size so they all cook evenly. 2 cm is good.
Soak the wooden skewers in cold water for 20 minutes, this will help to stop them burning under the grill.
In a mixing bowl, add 100 g of yoghurt along with 3 tsp of SIDS LOW SUGAR RASPBERRY MINT VINEGAR, cumin, SIDS SALT & PEPPER. Mix well.
Add the diced lamb and mix well. Cover and place in the fridge for 20 minutes to marinate.
Thread 4 pieces of the lamb onto the skewers, alternating with a piece of pepper and onion. Repeat until you have filled all 8 skewers.
Place the skewers onto a baking tray and cook under a grill for 10 minutes, turning over to ensure even cooking.
While the lamb is cooking, mix 2 tsp of SIDS LOW SUGAR RASPBERRY MINT VINEGAR with the remainder of the Greek yoghurt.
Serve the kebabs garnished with mint yoghurt and lemon wedges.
