Rosemary Lamb Kebabs with Tzatziki

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Fresh rosemary is used as skewers in this recipe and is a great way to impart flavour into kebabs. Serve with homemade tzatziki for a delish Greek-inspired meal.

Serves: 6 |
6 servings
Difficulty: moderate

Prep Time : 20 mins |
Cook Time : 10 mins

Ingredients

Tzatziki

500 g double cream plain yoghurt
1 C (250 ml) grated cucumber, squeezed of excess liquid
2 Tbsp (30 ml) finely chopped fresh mint
2 Tbsp (30 ml) finely chopped fresh dill
½ tsp (2,5 ml) finely chopped fresh rosemary
1 garlic clove, finely chopped
zest and juice of 1 lemon
salt and black pepper

Kebabs

6 thick 30 cm stalks of rosemary
2 kg lamb shoulder or leg, sliced into chunks
3 pickling onions, peeled and halved
olive oil
salt and pepper

Method

Tzatziki

Mix all of the ingredients for the tzatziki together in a bowl and season to taste with salt and pepper. Cover and refrigerate until needed.

Kebabs

Build a medium sized fire. Strip three quarters of the rosemary leaves off the stalks leaving a tuft of rosemary at the top of each stick. Thread 5-6 pieces of lamb onto each stalk (tip: use a wooden skewer to make a pilot hole in the lamb to make threading easier). Finish each kebab with a pickled onion half.

Drizzle the kebabs with olive oil and season well with salt and pepper. Braai the kebabs for around 8-10 minutes so that they are charred on the exterior and slightly pink on the interior. Allow to rest for 5-8 minutes before serving with tzatziki.