Lamb Kebab with Fruity Salad

Ingredients

• 2 shallots
• 4 Garlic cloves
• 0.5 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp lemon zest
• 200 g plain yogurt
• Pepper (freshly ground)
• 100 ml olive oil
• 1 tsp Sweet paprika powder
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 600 g lamb meat (from the leg, ready to cook)
• 2 ripe mangoes
• 1 red chili pepper
• 1 ripe Avocado
• 1 Red Onion
• 2 tbsp freshly chopped parsley
• 2 tbsp lemon juice
• 2 tbsp olive oil

Instructions

1. 1.

   Peel and finely chop the shallots and garlic, then mix with the remaining marinade ingredients. Wash the lamb, pat dry, and cut into 2.5 cm cubes.

2. 2.

   Combine the meat cubes with the marinade and cover; refrigerate overnight.

3. 3.

   Separate the onion into eighths and loosen the layers. Wash the peppers, halve them, remove seeds and white membranes, and cut the flesh into bite‑size pieces. Thread alternating pieces of lamb, onion, and pepper onto wooden skewers.

4. 4.

   Preheat the grill, place the skewers on it, and turn occasionally for 8–10 minutes until golden brown, brushing with marinade as needed.

5. 5.

   For the salsa, peel the mangoes, cut the flesh away from the pit, and dice. Wash the chili, halve lengthwise, deseed, and finely chop. Halve the avocado, remove the pit, gently squeeze out the flesh, and dice. Finely chop the onion and combine all fruit with parsley, lemon juice, olive oil, salt, and pepper.

6. 6.

   Serve the skewers on a platter with the salsa beside them.