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Greek Lamb Kebabs

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

0.0g

Energy (kJ)

0kJ

Energy (kcal)

0kcal

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0.0g

0kJ

0kcal

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg

  • 1 pinch black pepper
  • 1 clove garlic, crushed
  • 1 red chilli, sliced
  • 750g lamb, cut into 2.5 cm cubes
  • 5ml lemon juice
  • 145ml KNORR Light Yoghurt and Herb Salad Dressing
  • 2 onions, cut into wedges
  • lime leaves
  • tzatziki and couscous to serve
  • 1 Pour KNORR Light Yoghurt & Herb Salad Dressing into a bowl.
  • 2 Add chilli, garlic, lemon juice, lamb and black pepper, and marinate overnight.
  • 3 Soak wooden skewers in cold water for 1 hour before threading.
  • 4 Thread the lamb, onion and lime leaves onto the skewers and brush with marinade.
  • 5 Place under the grill (or on the braai) for 20 min until cooked ensuring to baste at regular intervals.
  • 6 Serve with Tzatziki and couscous.