Lamb Skewers with Yogurt Dip

Ingredients

• 600 g lean lamb shoulder (or loin)
• 2 Garlic cloves
• 1 bunch parsley
• 2 tbsp lemon juice
• 2 tsp sweet paprika powder
• Salt
• black pepper
• 5 tbsp olive oil
• 1 green bell pepper
• 1 red bell pepper
• 2 small white onions
• 300 g Greek strained yogurt
• 8 skewer sticks
• 4 thin flatbreads (for serving)

Instructions

1. 1.

   Pat the meat dry, remove any tendons and fat if desired, then cut into about 2 cm cubes.

2. 2.

   Peel the garlic cloves and finely mince them. Wash the parsley, shake dry, pluck leaves, and finely chop half of them.

3. 3.

   For the marination mix garlic, chopped parsley, lemon juice, paprika powder, salt, pepper and 3-4 tbsp olive oil. Add the meat, place everything in a freezer bag, massage lightly, and refrigerate for about 4 hours.

4. 4.

   Wash the bell peppers, halve them, remove seeds and membranes, wash again and cut into pieces about 2-3 cm long. Peel the onions, quarter them and with your hands split each quarter into two pieces. Drain the meat, then thread alternating pieces of pepper, onion and meat onto the skewers.

5. 5.

   Heat the remaining oil very hot in a grill pan or large skillet. Add the skewers and cook for about 15 minutes, turning halfway through.

6. 6.

   Meanwhile season the yogurt with salt. From the remaining parsley leaves chop some, mix into the yogurt and taste.

7. 7.

   Warm the flatbreads in the oven, arrange on plates, place the skewers on top and serve with the yogurt sauce, garnished with the rest of the parsley.