![Lamb kofta kebabs on skewers](https://www.yeovalley.co.uk/app/uploads/wideimage/bb039120c39a64934e4d88c6806b0fc5.jpeg)
Minted Lamb Kebabs with Herby Yogurt Dip
Easy to make and tasty to eat, these kebabs will make a totally mint (!) addition to any barbecue.
Ingredients
900g minced Lamb
2 onions, grated
2 garlic cloves, crushed
2 tsp mint sauce
½ tsp allspice
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
Olive oil for brushing 10-12 skewers
200g Yeo Valley Natural yogurt
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil, chopped
Salt and freshly ground black pepper
Method
- If using wooden skewers, soak in cold water for 30 minutes beforehand.
- To make the yogurt dip: mix the yogurt with the herbs and season with a little salt and freshly ground black pepper. Chill until required.
- Place the minced lamb in a bowl with the onion, garlic, mint sauce, allspice and parsley. Season and mix with your hands until it binds together.
- Refrigerate for an hour to allow the flavours to develop.
- Divide the kofta mixture into 10 sausage shapes and press around or thread on to skewers then brush with oil.
- Barbecue or grill them for 10-12 minutes, turning frequently. If barbecuing, oil the barbecue grate to prevent the kebabs sticking.
- Serve immediately with the herb yogurt dip.
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