Lamb skewers with mint-vinegar and tahini-yogurt sauce

This is quickly put together for a mid week meal and quite tasty with the addition of the sauces. I always love the addition of an “extra” sauce – it can be drizzled over meat, rice or be a dip for bread. Serve this easy meal with vermicelli-rice and a green salad.


750g boneless leg of lamb cut into chunks

3 tablespoons olive oil

2 teaspoons sea salt

1/2 teaspoon black pepper

1/4 cup red onion minced (about 1/2 small red onion)

1/4 cup mint minced + 1 tablespoon

1 tablespoon sugar

1/2 cup wine vinegar (any type is fine)

1 tablespoon tahini

Juice of 1 lemon or lime

2/3 cup plain yogurt


Preheat oven to 425 or preheat BBQ. Combine 1 tablespoon olive oil, 1 1/2 teaspoons salt, pepper and diced lamb into bowl. Stir and set aside.

Make sauces: in small bowl combine wine vinegar, red onion, 1/4 cup mint, sugar and salt. Stir and allow to macerate.

Skewer lamb onto metal or wood skewers and place in preheated oven or on BBQ. Allow to cook for 15-20 minutes turning occasionally.

Meanwhile make tahini yogurt sauce: combine yogurt, tahini, lemon, 1/2 teaspoon salt, remaining 2 tablespoons olive oil and 1 tablespoon mint. Stir well to combine.

Remove skewers from oven and serve with sauces and rice.

One response to “Lamb skewers with mint-vinegar and tahini-yogurt sauce”

  1. Wow the two sauces really make this dish! Very kid friendly too.. Any leftover skewers reheat super well for another meal. Brush them with teriyaki and you have lamb yakitori!!!


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