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| Spices Lamb Sticks & Yogurt Dressing |
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with VPC Extra Virgin Olive Oil
Mix the chili, garlic, cumin, cinnamon, coriander, sesame seeds, basil and VPC Extra Virgin Olive Oil into a paste. Add the lamb and marinate for 2 hours. Put the lamb onto the skewers and grill until golden brown. The lamb should still be pink. Drizzle with lemon juice and place on a plate with the yoghurt dressing. |
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| Ingredients |
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Serves 2
1 chili, chopped
1 clove garlic, chopped
2 teaspoon cumin powder
¼ teaspoon cinnamon
1 teaspoon coriander powder
3 tablespoons sesame seeds
2 tablespoons chopped basil
3 tablespoons VPC Extra Virgin Olive Oil
600g lamb back strap, cut into 2cm cubes
16 skewerslemon juice |
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| Yogurt Dressing |
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| In a bowl, combine the yoghurt, cucumber, lemon juice, garlic, salt & pepper. Mix together and serve with the spiced lamb sticks. |
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| Ingredients |
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Serves 2
200g sheep’s milk yoghurt
1 clove garlic, crushed
1 baby cucumber, diced small
1 tablespoon chopped basil
3 tablespoons lemon juice
1 tablespoon chopped coriander
salt & pepper
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