Lamb Kebabs with a Herby Dip

Lamb Kebabs with a Herby Dip

This is a perfect recipe to make the most of spring lamb, but it's good anytime of year. 

This recipe serves 2, and is easily doubled to feed more people. 

Total cooking time: 20 minutes plus marinating time.

What you need

Lamb Kebabs

300g diced lamb - neck or shoulder works best
2 tablespoons olive oil
1-2 garlic cloves, crushed or minced
2 tablespoons parsley, chopped
Salt and pepper

Herb Dip

125g sour cream, crème fraîche, or fromage frais
3 tablespoons chives, finely chopped
1 tablespoon shallots, finely chopped
Salt and pepper

How it is done
  1. Place the lamb in a bowl and pour over the oil and garlic. Add the parsley, season with salt and pepper, and mix well.
  2. Cover and leave to stand for 30 minutes at room temperature, or marinate for several hours in the fridge leaving it 30 minutes at room temperature before cooking.
  3. Mix all ingredients for the dip together and adjust the seasoning to taste.
  4. Thread each skewer with about 3 cubes of lamb.
  5. Grill under a pre-heated medium grill or on the barbecue for 12-16 minutes, turning occasionally.
  6. Serve the lamb kebabs together with the herb dip as an appetiser. Or serve with flatbreads and salad for a light lunch.

The longer the meat is marinated, the more aromatic it will be. If possible, marinate leave to marinate for several hours in the fridge. Mix from time to time and remove from the fridge 30 minutes before cooking.

If you are using wooden skewers, soak them in water for at least 20 minutes just before using them to prevent burning. If you are marinating the lamb the same day, soak them while the meat is standing in the oil and garlic.

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