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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.



1 pinch black pepper
1 clove garlic, crushed
1 red chilli, sliced
750 g lamb, cut into 2.5 cm cubes
5 ml lemon juice
145 ml Knorr Light Yoghurt and Herb Salad Dressing
2 onions, cut into wedges
lime leaves
tzatziki and couscous to serve

Preparation method

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.

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