Garlic and Mint Lamb Skewers

Estimated read time 2 min read

If you love all things garlic then fire up your BBQ (or oven) and make a batch of these Garlic and Mint Lamb Skewers. And because you just can’t get enough garlic, I’ve teamed them up with a garlic yoghurt sauce which you can make in a few seconds!

Serve it veggies of your choice. If you’ve got your BBQ going, my Corn on the Cob pairs perfectly with this.

8 x Skewers


750g lamb neck fillets, cut into 3cm chunks
2 tbsp olive oil
80ml lemon juice
2 garlic cloves, minced
2 tsp dried mint leaves
8 wooden skewers

Yogurt sauce 
250g Greek-style yogurt
1 garlic clove, minced 

400g couscous
1 tbsp olive oil
500ml low salt chicken stock
40g butter
Handful chopped mint leaves (optional)


  1. Marinade your lamb by placing it into a bowl and adding in the olive oil, lemon juice, garlic and dried mint. Cover and refrigerate for at least 4 hours or overnight. 
  2. Next make your yoghurt sauce by mixing yogurt and garlic and placing in the fridge until you are ready to serve. 
  3. Preheat your BBQ to 200c or medium to high heat.  Tread the lamb onto the skewers and season with salt. 
  4. Place the skewers onto the preheated grill for about 3-4 minutes on each side. 
  5. Meanwhile, start to prepare your couscous by placing it into a bowl and adding olive oil and warm stock. Cover and leave for 10 minutes. 
  6. Before serving add butter and mint leaves and fluff it through with a fork.
  7. Serve the lamb kebabs on a bed of couscous and your choice of vegetables. 




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