Tandoori Skewers with Lamb and Yogurt Sauce

Ingredients

• 500 g lamb fillet
• pepper (ground)
• Salt
• 2 tbsp lemon juice
• 2 cloves garlic
• 2 Spring Onions
• 200 g yogurt
• 2 tbsp olive oil
• 2 tsp tandoori spice mix (ground cumin, nutmeg, coriander, pepper, paprika, turmeric)
• 2 tsp freshly grated ginger
• 1 tbsp chopped mint

Instructions

1. 1.

   Wash the meat, pat dry, cut into bite‑size cubes and place in a shallow dish. Season with pepper and salt, then drizzle with lemon juice. Let sit for about 30 minutes.

2. 2.

   Peel the garlic cloves. Wash and trim the spring onions, slicing them into thin rings. Whisk together the yogurt, olive oil, tandoori spice mix, and ginger. Press the garlic through a press and add to the mixture. Combine the lamb with one‑quarter of the marinade, cover, and refrigerate overnight for best flavor. Keep the remaining marinade chilled as a dip until serving.