Lamb Shish With Yoghurt Recipe

Prepare the lamb and marinade

Trim excess fat from the lamb and cut into 1–1.5 inch cubes. Pat dry with paper towels.

In a large bowl combine 1 cup yoghurt, 3 tbs olive oil, minced garlic, 2 tbs lemon juice, ground cumin, ground coriander, smoked paprika, dried oregano, red pepper flakes, 1.5 tsp salt and 0.5 tsp black pepper. Whisk until smooth.

Add the lamb cubes to the marinade and toss until fully coated. Cover and refrigerate for at least 3 hours, ideally overnight (8–12 hours) to tenderize and infuse flavor.

While the lamb marinates (or at least 30 minutes before serving), prepare the yoghurt sauce. Grate the cucumber, squeeze out excess liquid using a fine sieve or clean towel, and place in a bowl with 1 cup yoghurt.

Add 1 minced garlic clove, 1 tbs lemon juice, 1 tsp olive oil, chopped mint and parsley, 0.5 tsp salt and 0.25 tsp black pepper. Stir to combine, taste and adjust seasoning. Chill in fridge until ready to serve to let flavors meld.

If using wooden skewers, soak them in cold water for 30 minutes before using to prevent burning.

Preheat grill or broiler: For gas or charcoal grill, preheat to medium-high (about 400–450°F / 200–230°C). For oven broiler, place rack 4–6 inches from heat and preheat broiler.

Thread the marinated lamb onto skewers, leaving a little space between pieces for even cooking. Optionally alternate lamb with pieces of red onion and red bell pepper for colour and flavor.

Brush the grill grates lightly with oil. Place skewers on the hot grill or under the broiler. Cook for 10–12 minutes total, turning every 3–4 minutes, until the exterior is nicely charred and the internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium. For medium-well cook to 150°F (66°C). Timing will depend on cube size and heat.

Remove skewers from heat and let rest for 5 minutes to redistribute juices.

Transfer lamb shish to a serving platter. Spoon yoghurt sauce alongside or drizzle lightly over the lamb.

Garnish with chopped parsley, lemon wedges and an extra sprinkle of paprika or cracked black pepper if desired. Serve with flatbread, rice or salad.