Ingredients:

500 g natural yoghurt
6 cloves garlic
1 tsp ground coriander
1 tsp cumin
1 tsp black pepper
1 tsp fennel seeds
1 tsp paprika
1 tsp allspice
3 tbsp chopped mint
1 kg lamb fillets
1 large onion

Method:

YOGHURT DRESSING

Combine half of the yoghurt with 2 cloves of garlic, 1/2 tsp pepper, and mint.

KEBABS

Cube lamb and marinate in the remaining ingredients.

Skewer lamb with onion and grill on a hot barbecue.

Serve with flat bread and salad.

Contributor: Jo Neser