Greek lamb kebabs

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

Ingredients: 

• 1ml of black pepper to taste
• One clove of garlic, crushed
• One red chilli, sliced
• 750g of lamb, cut into 2, 5cm cubes
• 5ml of lemon juice
• 145ml of Knorr Light Yoghurt and Herb Salad Dressing
• Two onions, cut into wedges
• Lime leaves
• 30ml of tzatziki (about two tablespoons) per serving
• Four servings couscous

Method: 

• Pour Knorr Light Yoghurt and 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 one 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 minutes until cooked ensuring to baste at regular intervals.
• Serve with tzatziki and couscous.

Recipe: What’s For Dinner