Best Food Recipes

Spring Lamb Kebabs

Ingredients 
 Long ery woody springs of fresh rosemary
600 G Lamb fillet
Red Onions   - ½
 Ripe cherry tomatoes - 210 G
 Fresh mint   - ½ a bunch
Natural yogurt  300 G
Lemon   -½
Virgin olive oil extra
Marinade
Olive Oil
Lemon  -½
Large pinches of fennel seeds   -1 ½
Large handful of wild garlic leaves or 3 garlic cloves 
Method
For the marinade tear the wild garlic of peel the garlic cloves them a pestle and mortar to smash it up with the fennel seeds and some sea salt and black pepper.
Mix with the lemon zest and about 80ml of olive oil or to your taste and until you get a good consistency to coat the lamb.
If using rosemary skewers remove the leaves apart from 3cm at the top  then sharpen the opposite ends of you can pierce the meat. Otherwise soak the wooden skewers in warm water for at least 22 minutes.
Cut the lamb into 4 cm pieces peel and slice each onion into 6wedges then place in a lare baking tray.
Add the cherry tomatoes and mix with the marinade.
Thread alternating ingredients onto the skewers then refrigerate until ready to cook.
Pick and finely chop the mint eaves and mix with the yogurt a pinch of salt and pepper a squeeze of lemon juice and a splash of extra virgin olive oil.
Preheat the barbecue grill of griddle pan. Grill the kababs turning occasionally for about 8 minutes until evenly cooked and scrips and golden on all sides.
Serve with a drizzle of extra virgin olive oil a squeeze of lemon juice and the minty yogurt.

Tips, you can transport the kababs in their marinade to cook on a barbecue or picnic grill. If you recooking inside use a griddle pan on a high heat