Kebabs, a word synonymous with `good times’, `friends’ and not only. While we usually use pork for Cypriot Kebabs, these ones are more towards the Greater Mediterranean cuisine for Kebabs not only for the use of lamb but also for the spices used.
Nevertheless, my boys simply adore them, and they asked for a sauce that would complement them. Yoghurt and Feta are what is coming to the mind (at least mine) infused with garlic, lemon and sumac.
They simply `love it’!
Lamb Kebabs with Yogurt Sauce
Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.
I hope you enjoy it!
Crumble the Feta
add the Yoghurt,
pour the Lemon Juice
and the Oil
add the Roasted Garlic,
season with Salt & Pepper,
and mix well.
Place in a serving bowl and add the Lemon Zest,
and sprinkle the Sumac.
For the spice blend add the Sichuan peppercorns, cumin and caraway seeds,
Sugar,
along with the chili flakes, salt & pepper
Sprinkle the spice blend and use your hands to press on the kebabs.
and grind them coarsely.
Cook for 12-14’ while turning over every 2’.
Here you can find more of my Recipes with Lamb.
Lamb Kebabs with Yogurt Sauce
Servings: 4 People
Ingredients
- 750g Lamb , Leg, deboned, fat removed and cut in 3 cm cubes
- 1 tbsp Sichuan Peppercorns , whole, or Black Peppercorns
- 1 tbsp Cumin seeds
- 2 tsp Chili flakes
- 2 tsp Caraway Seeds
- 1 tsp Sugar , fine
- 1 tbsp Canola Oil
- 1½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
- ½ Lemon, Zested
For the Sauce:
- 225g Straggato Yoghurt 2% Low Fat , Charalambides Christis
- 100g Charalambides Christis Feta , crumbled
- 1 Clove Garlic , Roasted and mashed
- 2 tbsp Extra Virgin Olive Oil
- ½ Lemon, Zested
- ½ tsp Sumac
- 2 tbsp Lemon juice
- ¼ tsp Sea Salt
- ¼ tsp freshly ground Black Pepper
- 2 tbsp Lemon juice
- ¼ tsp Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- We start with the Yoghurt sauce by adding all the ingredients, except the lemon zest and the sumac, in a bowl, stirring well to combine. Place in a serving bowl, sprinkle on top the lemon zest and the sumac, cover and chill.
- Make the spice blend by adding the Sichuan peppercorns, cumin and caraway seeds, chili flakes, sugar, salt & pepper in a spice mill or with mortar and pestle, coarsely grinding them.
- Add the lamb cubes on the skewers without squeezing them towards each other. Sprinkle all over them the spice blend and use your hands to press the spice blend on the kebabs.
- In the meantime, either prepare your coals or set your oven grill to medium-high.
- For charcoal grilling place the skewers on direct heat, making sure that ash has been created over your coals so that you don’t burn the kebabs and cook for about 12’ turning every minute or so.
- For the Oven grill place the skewers on a grated plate, making sure that you have oiled the grates with the canola oil. Cook for 12-14’ while turning over every 2’.
- Serve, leaving the kebabs on the skewers, over pitta bread along with the yoghurt sauce and next to a salad, while topping with the lemon zest.
