Spicy lamb shish kebab


  • squeeze of lemon juice
  • few pickled chillies
  • ½ red onion, thinly sliced
  • 2 tomatoes, sliced
  • chilli sauce
  • 200 g cabbage, (red or white), shredded thinly
  • 4 x 20 cm flatbreads
  • + 8 more ingredients
    • ½ clove garlic, crushed
    • 2 tbsp extra virgin olive oil
    • handful mint, chopped
    • 1 tbsp tahini
    • 150 g Greek yogurt
    • ¾ tsp ground cumin
    • 1 clove garlic, crushed
    • 600 g diced lamb, preferably from the leg, cut to 3cm2

1. For the marinade: Mix together half the crushed garlic with all the cumin, a pinch of salt and a little olive oil, then roll and coat the lamb cubes in it well. Leave lamb out at room temperature for a few hours, covered with cling film, or overnight in the fridge. 2. For the Lamb: When you’...

View full recipe at SpringPad


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