Lamb Shish Kebabs


  • 1 kg lamb leg, cut into 2.5 cm cubes
  • 250g (1 cup) plain, unsweetened EasiYo 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

Yoghurt Sauce

  • 250g (1 cup) plain, unsweetened EasiYo 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 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 o 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