Ingredients
500g lamb leg or shoulder, cut
into bite-sized pieces
½ cup Greek yoghurt
¼ cup Beerenberg Tomato Sauce
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
½ tsp chilli flakes (optional)
Salt & black pepper, to taste
Fresh parsley & lemon wedges, to serve
Directions
In a bowl, mix together Greek yoghurt, Beerenberg Tomato Sauce, olive oil, lemon juice, garlic, cumin, paprika, cinnamon, chilli flakes, salt, and pepper. Add the lamb and coat well. If time allows, cover and refrigerate overnight for maximum flavour.
Thread the lamb onto skewers. Heat a grill or pan over medium-high heat and cook for 8-10 minutes, turning occasionally, until caramelised and cooked to your liking.
Serve with your choice of sides - a fresh salad, wrapped in warm pita, or alongside fluffy couscous. Garnish with fresh parsley and lemon wedges, and, of course, alongside a dipping bowl of Beerenberg Tomato Sauce.
