Lamb kebabs with herbs

Ingredients for 4 servings:

• 1 kg leg(s) of lamb, lean and fat-free
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar or red wine vinegar
• ½ lemon(s), juice
• 500 g natural yogurt
• 1 tbsp oregano, dried
• 3 garlic cloves, crushed
• 2 bay leaves, dried
• 2 tbsp parsley, chopped
• ½ cucumber(s), peeled and diced
• 5 tbsp mint, freshly chopped
• 1 tsp paprika powder, mild
• 4 tomatoes
• 16 basil leaves
• 2 onions
• Salt
• pepper
• 1 flatbread(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 8 minutes; Total time approx. 2 hours 38 minutes

Lamb kebabs with cold yogurt sauce

Cut the meat into approximately 4-5 cm cubes. For the marinade, combine olive oil, balsamic vinegar, lemon juice, and 5 tablespoons of yogurt. Add 2 tablespoons of crushed garlic, oregano, and the chopped bay leaves, and season with salt and pepper. Add the meat cubes to the marinade and marinate in the refrigerator for at least two hours, turning occasionally. For the sauce, combine the remaining yogurt with the garlic, finely diced cucumber, and mint in a bowl and season with salt. Then stir in the paprika, cover, and refrigerate. Shortly before the end of the marinating time, preheat the grill to high. Slice the onion and fry briefly to prevent it from browning. Remove the meat cubes from the marinade, drain well, and divide evenly among the skewers. Grill the lamb skewers for about four minutes per side, brushing with marinade frequently. If you don’t like the meat pink, you should extend the grilling time slightly. Remove the skewers from the oven, sprinkle with parsley, and arrange on a plate with the yogurt sauce, sautéed onions, sliced ​​tomatoes (or cherry tomatoes), and a few basil leaves. I serve them with flatbread.