Greek Lamb Kebabs

Greek Lamb Kebabs

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Yoghurt, garlic, lemon and herbs fuse to give these lamb kebabs an authentic Greek flavour.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time20 minutes


  • 1 pinch black pepper
  • 1 Garlic clove, crushed
  • 1 Red chilli, sliced
  • 750 g Lamb, cut into 2.5 cm cubes
  • 5 ml lemon juice
  • 145 ml KNORR Light Yoghurt & Herb Salad Dressing
  • 2 Onions, cut into wedges
  • Lime leaves
  • Tzatziki and couscous to serve


  • Pour KNORR Light Yoghurt & Herb Salad Dressing into a bowl.
  • Add chilli, garlic, lemon juice, lamb and black pepper, and marinate overnight.
  • Soak wooden skewers in cold water for 1 hour before threading.
  • Thread the lamb, onion and lime leaves onto the skewers and brush with marinade.
  • Place under the grill (or on the braai) for 20 min until cooked ensuring to baste at regular intervals.
  • Serve with Tzatziki and couscous.