Mediterranean Lamb Kebabs

We’ve been given a second chance at summer with a week of glorious weather. Celebrate the last (maybe?) of the sunshine with some barbecued lamb kebabs. Or just fry them, if you don’t feel like firing up the coals!


120g full-fat yoghurt
Zest and juice of 1 lemon
3 garlic cloves – crushed
2 tbsp olive oil
1 1/2 tsp smoked paprika
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
600g lamb neck, cut into cubes


Add all the ingredients except the lamb into a large bowl and mix thoroughly

Add the lamb to the bowl and make sure it’s covered in the marinade. Marinate in the fridge for as long as you have – anything from a couple of hours to overnight.

If you plan to barbecue the lamb, soak some skewers in water for at least 30 minutes before cooking.
When your barbecue is ready to go – take out the lamb and shake off the excess marinade, slide the cubes of lamb onto the skewers and cook over a medium/hot part of the coals until done to your liking.

If we don’t plan to barbecue, I don’t bother with the skewers and simply fry the lamb cubes in olive oil on a very hot heat until they’re charring a bit on the outside but still pink in the middle.

Serve with mixed salad leaves (we sell some lovely bags of local salad), tomatoes and flat breads. The lamb is good cold too!