Indian Curry Chili Lamb Kebabs with Cypriot Salsa & Mint Greek Yogurt
Summer has decided to hang on a little while longer in September. With the beautiful weather, our family enjoys time in the backyard so we always light up the grill and dine al fresco at every opportunity we get. Lamb is very popular in my Greek family especially kebabs. This recipe is a collaboration with one of my favourite spiced pastes, Entube. I have taken their Curry Chili paste and married it with Greek yogurt to give these kebabs a flavour twist with a tender juicing texture. Pairing it with my Cypriot salsa and a fresh mint yogurt, makes it a delicious summer meal. I love to serve it on top of Israeli couscous and grilled warm pita.
2lbs Boneless Shoulder or leg of lamb, cut into 1½ cubes
½ cup Greek Yogurt
2 tbsp. ENTUBE Indian Curry Chili Paste
1 large red onion, cut in wedges
1 large red pepper, cut into 1 inch pieces
1 large tomato, diced
1 cu of English cucumber diced
½ cup red onion, diced
½ cup cilantro, chopped
2 tbsp. extra-virgin olive oil
1 tbsp. fresh lemon juice
Salt and fresh ground pepper
Greek Mint Yogurt:
1 cup Greek yogurt
¼ cup fresh mint, roughly chopped
Soak 6 large wooden skewers in water
In a large glass bowl, add lamb cubes and toss well with yogurt and curry paste. Cover with plastic wrap and place in refrigerator to marinade for 2 hours.
To make mint yogurt, mix mint with yogurt and place in the refrigerator until ready to use.
Skewer lamb with vegetables, alternating the vegetables. Place on platter.
Preheat heat grill to medium-high heat and oil well to avoid skewers from sticking.
In a large bowl, toss all the salsa ingredients and season with salt and pepper.
Grill skewers about 8 mins, turning occasionally. Lamb should have nice grill marks and crispy on the outside but still pink on the inside
SERVINGS 4-6| PREP & COOK TIME approx. 30 mins + marinating time