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Minted Lamb Kebabs

  • Prep Time
    50 MINS
  • Cook Time
    10 MINS
  • KCals 396
  • Carbs 8.7G
4 Servings


  • 450 g lean diced lamb all visible fat removed
  • 1 green pepper deseeded and cut into chunks
  • 1 onion peeled and cut into chunks
  • 4 tsp mint sauce
  • 200 g fat free Greek yoghurt
  • 1/2 tsp ground cumin
  • pinch of salt
  • pinch of freshly ground black pepper
  • 10 g fresh mint
  • 1 lemon cut into wedges


  1. Soak the wooden skewers in cold water for 20 minutes, this will help to stop them burning under the grill.

  2. In a mixing bowl, add 100g of the yoghurt along with 2 tsp of the mint sauce, cumin, salt and pepper. Mix well.

  3. Add the diced lamb and mix well. Cover and place in the fridge for 20 minutes to marinate.

  4. Thread 4 pieces of the lamb onto the skewers, alternating with a piece of green pepper and onion. Repeat until you have filled all 8 skewers.

  5. Place the skewers onto a baking tray and cook under a grill for 10 minutes, turning over halfway to ensure even cooking.

  6. While the lamb is cooking, mix 2 tsp of the mint sauce with the remainder of the Greek yoghurt.

  7. Serve the kebabs garnished with the mint yoghurt, lemon wedges and fresh mint.