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Lamb Skewers with Peppers and Feta

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4 portions

Easy

40 minutes

Ingredients

  • 675 g (about 1 1/2 lb) lamb cubes
  • 3 half peppers of various colors, cut into cubes
  • 1/2 container of 200 g feta, crumbled

For the Marinade:

  • 45 ml (3 tbsp) olive oil
  • 30 ml (2 tbsp) chopped oregano
  • 30 ml (2 tbsp) chopped mint
  • 30 ml (2 tbsp) chopped parsley
  • 30 ml (2 tbsp) plain yogurt (0% fat)
  • 15 ml (1 tbsp) chopped garlic
  • 15 ml (1 tbsp) chopped thyme
  • 15 ml (1 tbsp) honey
  • 15 ml (1 tbsp) crushed coriander seeds
  • Juice and zest of 2 lemons
  • Salt and freshly ground black pepper to taste

Preparation

  1. Transfer half of the marinade to a bowl. Refrigerate.
  2. In another bowl, mix the remaining marinade with the lamb cubes. Marinate in the refrigerator for 15 to 30 minutes, ideally 6 to 8 hours.
  3. If using bamboo skewers, soak them in water for about 30 minutes before cooking.
  4. When ready to cook, preheat the grill to medium-high heat.
  5. Drain the lamb cubes and discard the marinade.
  6. Thread the lamb cubes and peppers onto four skewers, alternating them.
  7. Place the skewers on the hot, oiled grill. Close the lid and cook the skewers for 10 to 12 minutes, turning occasionally and basting with the reserved marinade.
  8. When serving, garnish the skewers with feta.

Chef’s Tip

For juicy and flavorful lamb skewers, remember to regularly baste with the reserved marinade while grilling