Lamb skewers with yoghurt and mint sauce

Name: Lamb skewers with yoghurt and mint sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1-2 potties Mint; 1 Lime; 1-2 Garlic cloves; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 red chilli pepper; 600 g Lamb fillet (or lamb salmon); 3 TABLESPOONS Oil; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1-2 potties Mint
1 Lime
1-2 Garlic cloves
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 red chilli pepper
600 g Lamb fillet (or lamb salmon)
3 TABLESPOONS Oil
7-10 Tbsp wooden skewers

Directions

1
Wash the mint, dab dry and cut the leaves into fine strips, except for some for garnishing. Wash the lime, dab dry and finely grate the peel. Cut the lime in half and squeeze one half. Peel the garlic and press it through a garlic press. Mix yoghurt, garlic, lime zest and mint strips, except for a few for sprinkling.
2
Season to taste with salt, pepper and lime juice. Wash the chilli pepper, cut lengthwise, remove seeds and cut or chop into fine rings. Wash the meat, dab dry and cut into cubes. Divide meat cubes on 8 skewers. Heat the oil in a large pan and fry the skewers for 6-8 minutes, turning them over. Season with salt and chili and distribute on 4 plates. Pour some yoghurt sauce over the skewers and sprinkle with mint. Serve garnished with remaining mint leaves and slices of lime. Serve the rest of the sauce separately.
3
Heat the oil in a large pan and fry the skewers for 6-8 minutes, turning them over. Season with salt and chili and distribute on 4 plates. Pour some yoghurt sauce over the skewers and sprinkle with mint. Serve garnished with remaining mint leaves and slices of lime. Serve the rest of the sauce separately. Flatbread tastes good with it
4
Tableware: Porzellan Union