Lamb Shish Kebabs


  • 1 kg lamb leg, cut into 2.5 cm cubes
  • 250g (1 cup) EasiYo Natural Yogurt
  • Juice of 1 lemon
  • Salt and freshly ground pepper
  • 1 red onion, peeled and cut into chunks
  • 2 red or yellow capsicums, deseeded and cut into chunks
  • 10 button mushrooms, wiped clean and halved

Yogurt Sauce

  • 250g (1 cup) EasiYo Natural Yogurt
  • 2 teaspoons lemon juice
  • 2 cloves garlic, peeled and crushed salt and pepper


Place the cubed lamb in a glass or porcelain dish. Mix together the yogurt, lemon juice and seasonings and stir through the lamb. Marinate covered in the fridge for about 2 hours.

Remove the meat from the dish, reserving the marinade, and thread onto skewers alternating each cube with chunks of onion, mushroom and capsicum.

On a well-oiled hot plate, barbecue the kebabs for 10-15 minutes, turning several times and basting with the remaining marinade (the kebabs can also be cooked under a hot grill).

While the kebabs are cooking, combine the ingredients for the sauce. Mix together well and spoon over the kebabs just before serving.

Serves 6-8

Take the meat of the skewers before serving and place in halved rounds of pita bread with some yogurt sauce.

For maximum flavour, remove marinated meat from the fridge about 20-30 minutes before cooking to allow it to come to room temperature.

recipe shishkebab