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


To serve:

1 red pepper, deseeded & cut into chunks

4 tortilla wraps

  1. Place the lamb in a bowl and add the spice mix and oil. Toss and leave to marinade for 30 minutes.
  2. Meanwhile mix together the FAGE Total yoghurt, feta and mint and chill until ready to use.
  3. Thread the lamb and red pepper onto 4 skewers and cook under a preheated grill for 10-15 minutes, turning until cooked.
  4. When ready to serve spoon and spread the yoghurt sauce over the tortillas and top with the cooked lamb and red pepper.