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    Spiced lamb skewers with yogurt

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    Spiced lamb skewers with yogurt

    Think of these skewers as a main course for a stand-up do. Add pickles and olives for a full-blown spread and use boneless, skinless chicken thighs if you prefer.

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 10 minutes
    • Total time: 25 minutes, plus marinating

    Serves: 6


    600g boneless lamb shoulder or leg, excess fat trimmed, cut into 2cm pieces 
    1½ tsp hot smoked or regular smoked paprika 
    1 tsp ground cumin 
    1 tbsp fennel seeds, lightly crushed with a knife or in a pestle and mortar
    1 large garlic clove, crushed 
    3 tbsp olive oil, plus extra for drizzling 
    10g coriander, leaves picked
    200g Greek strained yogurt 
    red pepper flakes or sumac, for sprinkling 


    1. Toss the lamb with the paprika, cumin, fennel seeds, garlic and 2 tbsp oil. Season and toss to coat evenly. Allow to marinate for at least 10 minutes (or chill for up to 24 hours). Season.

    2. Using a sharp knife, halve 10 bamboo skewers. Push 2 pieces of lamb onto each skewer; discard any excess marinade. Heat the remaining 1 tbsp oil in a large frying pan over a medium-high heat. Cook the skewers, rotating occasionally, until the meat is evenly browned on all sides and cooked through but still pink inside (8-10 minutes in total). 

    3. Transfer to a plate and scatter over the coriander. Spoon the yogurt into a bowl; drizzle with oil and top with red pepper flakes or sumac. 

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


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