Method

STEP 1
Prepare the marinade for the lamb.


STEP 2

Whisk the yoghurt, olive oil, lime juice, coriander, garlic, turmeric, cumin, sea salt and black pepper together in a large bowl. Chop the lamb into 3-4cm pieces and toss them into the marinade, stirring to coat them completely with the marinade. Cover the bowl, and then set it in the refrigerator to allow the lamb to marinate at least 1 hour and up to 1 day


STEP 3

Thread the lamb pieces onto skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.


STEP 4

Heat a cast-iron grill pan or grill plate until very hot. Lightly spray with oil before placing a few skewers at a time onto the pan.


STEP 5

Grill the skewers over a high heat, about 4- 6 minutes, until the meat is cooked to your liking. Set the skewers on a plate to rest.


STEP 6

Meanwhile make the yoghurt dipping sauce. Stir the yoghurt with the lime juice, coriander, mint, and sea salt.


STEP 7

Serve with flatbreads, Greek salad & parsley.

Tips

Yoghurt tenderizes meat gently. The lactic acid in fermented dairy products, such as yoghurt, react with the proteins in meat at the molecular level. While the acidity of vinegar or citrus based marinades can toughen proteins to a rubbery consistency. Yoghurt slowly tenderises them, resulting in meat that leaves the cooked meat tender & succulent and can practically be pulled apart by hand. Yoghurt marinades are highly effective when left on proteins to marinate. And even more effective when left to marinate for several hours or overnight.