Minty Lamb Kebabs / Tarragon-y Chicken / Sage-y Beef

Lamb Kebabs

Fresh tasting and deeply satisfying at the same time.  Just make sure the lamb is nice and lean.

  • 150ml 0% fat yogurt
  • A handful of chopped mint leaves
  • 1 tsp. ground cumin
  • 200g diced lean lamb
  • Half a small onion cut into chunky slices
  • And don’t forget four wooden skewers.

Set your grill to a medium heat.

Chop your mint and mix in a bowl with the yoghurt.  Take half of the minty yoghurt and set it aside for later – it will be a final touch.  Add the ground cumin to the minty sauce that’s left and stir in.  Then add the cubes of lamb and mix ‘til it is well covered.   Can be cooked immediately, or leave it to marinade for up to two hours in the fridge. 

Push the lamb onto its skewers and lay them on a wire grill rack.  Grill for about three or four minutes on each side until the lamb looks beautifully cooked.

Serve with a few robust salad leaves and drizzle the rest of the minty yoghurt over the meat and leaves.


Substitute chicken for lamb, swap the mint for tarragon and Dijon for cumin.

  • 140ml 0% fat yoghurt
  • A handful chopped tarragon leaves
  • Two teaspoons of Dijon mustard
  • 200g diced lean chicken
  • Half a small onion cut into chunky slices


Substitute beef for lamb and add some big steaky flavours for the marinade.  Then mix up a separate yoghurt sauce to pour over.

  • 2 tablespoons of red wine vinegar
  • A tablespoon of Worcestershire sauce
  • 2 teaspoons of Dijon mustard
  • A teaspoon of soy sauce
  • Juice of ¼ lemon
  • A clove of garlic - crushed
  • 200g diced lean beef
  • Half a small onion cut into chunky slices

And to pour over

  • 100ml 0% fat yogurt
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons of grated fresh horseradish
  • Salt and pepper