Grilled Lamb Kebabs with Mint Yogurt

Instructions

1. Step 1

   Whisk the olive oil, red wine vinegar, dried oregano, ground cumin, 1 tsp (6 gr) salt, and black pepper into a marinade.

   Ingredients used: 2.0 gr Dried Oregano, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 15.0 ml Red Wine Vinegar, 6.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Mince the garlic and chop the mint. Stir them into the Greek yogurt with the lemon juice and remaining ¼ tsp (2 gr) salt, then refrigerate the sauce until serving.

   Ingredients used: 4.0 gr Garlic, 15.0 ml Lemon Juice, 12.0 gr Mint, 240.0 gr Plain Greek Yogurt, 2.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl, whisk

3. Step 3

   Cut the red onion and bell peppers into 3 cm pieces and set them aside in a clean bowl.

   Ingredients used: 2.0 piece Bell Pepper, 1.0 piece Red Onion

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Trim the lamb and cut it into 3 cm cubes. Toss it thoroughly with the marinade, cover, and refrigerate for 30 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 700.0 gr lamb leg

   Cookware: Chef Knife, cutting board, mixing bowl

5. Step 5

   Near the end of marinating, preheat the grill on high heat.

   Timer: 10 min (fixed)

   Cookware: grill

6. Step 6

   Thread the marinated lamb, onion, and bell peppers alternately onto the skewers.

   Cookware: skewers

7. Step 7

   Grill the kebabs, turning every few minutes, until browned on all sides and the center of the lamb reaches 63°C.

   Timer: 10 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

8. Step 8

   Transfer the kebabs to a clean plate and rest them for 3 minutes. Serve with the chilled mint yogurt sauce.

   Timer: 3 min (fixed)

   Cookware: plate, tongs