Yogurt Marinated Lamb Kebabs on Toasted Pitta
Ingredients
- 4 Leicester Bakery White Pitta Bread
- 400g plain Greek yogurt
- 2 tbsp lime juice (from 1 lime)
- 1 tbsp Madras curry powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 tsp cayenne
- 2 tsp sumac (optional)
- 1 1/2 tbsp minced garlic, divided
- 1kb boned lamb shoulder, cut into cubes
- Chopped fresh mint
Method
- In a bowl, stir together yogurt, lime juice, curry powder, cumin, salt, cayenne, sumac and 1 tbsp garlic. Transfer 3/4 cup spiced yogurt to a small container and chill until ready to use.
- Stir remaining 1/2 tbsp garlic into yogurt mixture in bowl. Add lamb pieces and stir to coat evenly.
- Preheat a grill pan to medium-high, then oil well with a piece of oiled paper towel.
- Remove the lamb pieces from marinade (discard marinade) and thread onto 6-8 skewers or kebab sticks.
- Grill, uncovered, until charred outside and just cooked through (cut to test), about 5 minutes per side.
- Remove kebabs from the [an, oil the pan again and grill the pita bread until well charred. Leave them to absorb the oily lamb flavours in the pan.
- Sprinkle skewers with mint and serve with pita, and reserved yogurt mixture (thinned with a little milk or water if you like).