For company
Lamb kebabs with watermelon salsa and dill yoghurt
Turkish-spiced lamb on skewers, with a cold watermelon and mint salsa and a cool dill yoghurt to drag them through. Made for eating outside, standing up.
Another Food & Home Entertaining SA recipe, and a champion of al fresco eating. The watermelon against the hot lamb is the whole trick.
Method
- 01
Toss the lamb with the oil, cumin, paprika, oregano, cinnamon, garlic, lemon juice and plenty of seasoning. Cover and marinate for at least 2 hours, or overnight.
- 02
Mix the salsa ingredients gently and chill — dress it no more than 30 minutes before serving or the watermelon weeps.
- 03
Stir the yoghurt with the dill, garlic, lemon and salt and keep cold.
- 04
Thread the lamb onto the soaked skewers, four or five cubes each, not packed too tightly.
- 05
Grill over hot coals or on a screaming griddle for 3–4 minutes a side, until charred outside and pink within. Rest for 5 minutes.
- 06
Pile the skewers on a platter with the bowls of salsa and dill yoghurt and a stack of warm flatbreads, and let people build as they go.
Keep cooking
