Mango and Passionfruit Marinated Lamb Kebab

Mango and Passionfruit Marinated Lamb Kebab

Mango and Passionfruit Marinated Lamb Kebab

Main

Pin Recipe

Ingredients

Irish Yogurts Clonakilty 0% Fat Greek Style Live Yogurt with Mango & Passion Fruit
Cucumber tzatziki
Irish Yogurts Greek Style Natural Yogurt
Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
Pickled red onion
Ingredients to assemble
800g lamb leg slices (5mm thick)
1/2 red onion (minced)
2 cloves garlic (minced)
1 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon dried oregano
250g Irish Yogurts Clonakilty 0% Fat Greek Style Live Yogurt with Mango & Passion Fruit
½ lemon (juice)
1 Cucumber
10 Mint leaves
250g Irish Yogurts Greek Style Natural Yogurt or Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
10g Honey
½ tsp Ground cumin
½ Lemon juice
2 garlic
1tbsp olive oil
2 large red onion
150ml red wine vinegar
100g Sugar
50ml water
10 Black peppercorns
1tsp Coriander seeds
5 Bay leaf
5g salt
4 Pita bread
1 little gem lettuce
2 Tomatoes
100g Feta cheese

Method

For lamb leg
  1. Irish Yogurts Clonakilty 0% Fat Greek Style Live Yogurt with Mango & Passion Fruit
For pickled red onion
  1. To assemble kebab
  2. Combine the red onion, garlic, black pepper, ground cumin, ground coriander, dried oregano, mango and passionfruit yogurt and lemon juice in a large bowl.
  3. Whisk to combine, add the sliced lamb leg and coat fully in the Irish Yogurts Clonakilty 0% Fat Greek Style Live Yogurt with Mango & Passion Fruit and cover with cling film and marinated for 12 – 24 hours.
  4. When marinated, pan fry the lamb leg slices on a high heat with a little oil for 1-2 minutes on each side, and allow to rest for 5 minutes before serving.
  5. Peel cucumber, cut in half length-ways and de-seed using a teaspoon, then coarsely grate.
  6. Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through.
  7. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
  8. Combine the drained cucumber with the ingredients and mix thoroughly.
  9. The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
  10. Pour the vinegar into a pan, add the sugar, salt, water, the spices and bay leaf, and bring to a simmer.
  11. After 1 min, check that the sugar and salt have dissolved. Remove from the heat.
  12. Pour hot liquid onto the red onions and allow to cool and leave for 24 hours to improve the flavour.
  13. Toast the pita breads in the oven for 5 mins, at 160c.
  14. Slice the baby gem thinly. Slice the tomato.
  15. Cut the feta into cubes assemble the kebab as desired.

More Recipes