Moroccan Grilled Lamb Skewers with Yogurt Dip

Ingredients

• 1 lemon (organic, freshly squeezed)
• 3 tbsp olive oil
• 2 sprigs Moroccan rosemary (coarsely chopped)
• 1 cm ginger (finely minced)
• a pinch cumin
• 1 chili pepper (finely minced)
• 800 g lamb meat (from the shank)
• 4 flatbread sheets (pre-made)
• 80 g mixed salad greens (as desired; arugula, radicchio, spinach, parsley…)
• 1 lemon
• 400 g plain yogurt
• 1 tsp lemon zest
• 1 Garlic clove
• 1 bunch parsley
• Salt
• white pepper

Instructions

1. 1.

   Combine all ingredients for the Marinade and place in a freezer bag.

2. 2.

   Cut the meat into about 2 cm cubes, add to the bag with the Marinade, seal well and knead slightly. Refrigerate for at least 2 hours.

3. 3.

   Soak eight wooden skewers in water. Wash and dry the salad for garnish.

4. 4.

   For the yogurt sauce, peel and finely press the garlic. Wash the parsley, dry, strip leaves from stems and roughly chop. Mix with remaining ingredients in a bowl, season with salt and pepper, and let chill.

5. 5.

   Fold the flatbread sheets together.

6. 6.

   Preheat the charcoal grill.

7. 7.

   Remove meat pieces from the Marinade, drain, and thread onto skewers. Grill on high heat for 5–7 minutes total, turning occasionally; simultaneously warm the folded bread briefly.

8. 8.

   Slice the lemon into eight wedges.

9. 9.

   Arrange the skewers with the warmed bread on plates, sprinkle salad over, drizzle with yogurt sauce, and serve. Offer remaining sauce separately.