Spicy Lamb Kebabs with a Feta, Mint & Greek Yoghurt Sauce
Less than 15'
500g good quality lamb cut into large chunks
2 tbsp Moroccan spice mix
2 tbsp olive oil
For the sauce:
250g FAGE Total
100g feta, crumbled
2 tbsp mint
1 red pepper, deseeded & cut into chunks
4 tortilla wraps
- Place the lamb in a bowl and add the spice mix and oil. Toss and leave to marinade for 30 minutes.
- Meanwhile mix together the FAGE Total yoghurt, feta and mint and chill until ready to use.
- Thread the lamb and red pepper onto 4 skewers and cook under a preheated grill for 10-15 minutes, turning until cooked.
- When ready to serve spoon and spread the yoghurt sauce over the tortillas and top with the cooked lamb and red pepper.