Orla’s Greek Kebabs

Makes 8 kebabs

For the lamb marinade, you will need:

• 250ml Greek-style natural yoghurt

• 2 garlic cloves, crushed

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• Juice of 1 lemon

For the kebabs, you will need:

• 750g lamb, leg or new season shoulder, well trimmed and diced

• 1 red and 1 green pepper, cut into chunks

• 1 red onion, cut into wedges

• Salt and freshly ground black pepper

• Olive oil, for brushing

For the dressing, you will need:

• 185ml Greek-style natural yoghurt

• 1 tablespoon fresh coriander, chopped

• 1 tablespoon fresh mint, chopped

• Grated rind of 1 lemon

• 2 garlic cloves, crushed

1 Combine all of the marinade ingredients in a large, non-metallic dish. Add the diced lamb and stir to coat it well, then cover the dish and place in the fridge for about two hours, if possible.

2 If you are using wooden skewers, soak eight of them in water while the lamb marinates. This will prevent them scorching under the cooking heat.

3 Preheat a barbecue or grill to a high heat. Thread the marinated lamb cubes, the pepper chunks and the red onion wedges onto the soaked skewers, and brush the kebabs lightly with olive oil. Season with some salt and freshly ground black pepper, and cook the kebabs for 3-4 minutes on each side, until they are lightly charred and cooked to your taste.

4 To make the dressing, stir together all the ingredients and season to taste with some salt and freshly ground black pepper. Drizzle a little dressing over each lamb kebab and serve the rest on the side.

Orla Walsh is a dietician, working with Meat and Dairy Facts, a go-to resource on the role of meat and dairy in a healthy diet, see meatanddairyfacts.ie

In conversation with Sarah Caden