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Tatler Wines <<Back

Lamb Souvlaki Skewers

1⁄2 tbsp crushed garlic
1⁄2 tbsp cumin
1⁄2 tbsp sweet Hungarian paprika
1⁄2 tbsp dried coriander
1⁄4 tsp cayenne pepper
1⁄2 tsp smoked paprika
1⁄4 tbsp ground black pepper
1⁄4 tbsp oregano
1 tbsp Tatler extra virgin olive oil
680g lamb rump

1. Mix garlic, spices and oil to form a paste.

2. Trim lamb of any excess fat and cut into a large dice.
Coat the lamb with spice paste.

3. Soak wooden skewers in water to stop them from burning. Thread four pieces of lamb onto each skewer.

4. Char grill until medium rare.

5. Serve with thickened minted yoghurt.