Lemon lamb skewers with broccoli in yoghurt cream

Valentine Lee
very easy
3 1
50 mins
50 mins


Servings: 4
  • 2 Garlic cloves
  • 200 g Whole milk yoghurt
  • 7-10 Tbsp salt, pepper, ground cumin, sugar
  • 500 g Lamb salmon
  • 7-10 Tbsp a little + 4-5 tablespoons olive oil
  • 1 kg Broccoli
  • 2 TABLESPOONS Lemon juice
  • 1 Organic Lemon
  • 1 Onion
  • 2 TABLESPOONS Sesame
  • 8 wooden skewers


  1. 1

    For the marinade, peel and finely chop the garlic. Mix 100 g yoghurt and half the garlic. Season to taste with salt, pepper and cumin. Dab meat dry and cut into pieces. Mix with the marinade.

  2. 2

    Chill for at least 1 hour (preferably overnight).

  3. 3

    Oil the wooden skewers with a little oil (see tip on the right). Clean broccoli, divide into florets and wash. Cook in boiling salted water for about 3 minutes. Drain, rinse with cold water and let drain.

  4. 4

    For the cream, mix 100 g yoghurt, remaining garlic and lemon juice. Season with salt, pepper and 1 pinch of sugar.

  5. 5

    Wash lemon hot, dry, quarter and slice. Drain the meat. Put lemon slices alternately on the wooden skewers.

  6. 6

    Peel the onion and cut into strips. Roast sesame seeds in a pan without fat, remove. Heat 3 tablespoons of oil in the pan. Fry the lamb skewers in it in portions all around for about 4 minutes each. Heat 1-2 tbsp. oil in a second large pan.

  7. 7

    Fry the broccoli and onion for about 5 minutes. Season with salt and pepper. Remove from heat and mix with yoghurt sauce. Arrange meat and vegetables. Serve sprinkled with sesame seeds. Serve with rice.

Nutrition Facts

360 kcal
8 g
20 g
34 g