Grilled Lamb Skewers with Yogurt Sauce

Ingredients

• 800 g lamb meat e.g., from the shank (pre-cut, ready to cook)
• 2 Garlic cloves
• 1 lemon (juice)
• 6 tbsp Olive oil
• Pepper
• 1 cucumber
• Sea salt
• 300 g Greek yogurt

Instructions

1. 1.

   Rinse the meat, pat dry and cut into about 2 cm cubes. Thread onto wooden skewers and arrange side‑by‑side in a shallow dish or on a baking sheet.

2. 2.

   For the marination peel and finely chop the garlic. Mix with lemon juice and oil. Season with pepper and drizzle over the skewers. Cover and refrigerate for at least 2 hours.

3. 3.

   For the yogurt sauce peel the cucumber, cut lengthwise in half, remove seeds, and grate roughly. Toss with a pinch of salt and let sit for about 15 minutes to draw out water. Squeeze lightly and fold into the yogurt. Season with salt and pepper. Cover and chill for at least 15 minutes.

4. 4.

   Remove excess moisture from the skewers and grill on a preheated grill for about 10 minutes, turning occasionally, brushing with remaining marinade and sprinkling sea salt as you go.

5. 5.

   Serve with the chilled yogurt sauce.