Recipe: Lamb Neck Kebabs


Lamb neck is such a delicious cut of meat, especially when it's grilled. It's also pretty lean, so you can enjoy this as part of a balanced diet with plenty of salad and a herby yoghurt dip.


For The Skewers

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tbsp tomato puree
  • 1 lemon
  • 1 red onion
  • 300 g lamb neck fillet

For The Yoghurt

  • 1 clove garlic
  • 150 g natural yoghurt
  • 1 green chilli, deseeded
  • 1/2 bunch coriander
  • 2 sprigs mint

To Serve

  • 2 plum tomatoes
  • 1/4 cucumber
  • 4 large flatbreads

Step 1

Make The Paste

Tip the spices and tomato purée into a small bowl and mix together with the zest from the lemon (save the rest to juice later) and season well with salt and pepper. Stir in about 50ml of water (or enough to make a paste).

Step 2

Make The Skewers

Preheat the grill to high. Peel and cut the onion into chunky pieces (8ths). Cut the lamb into 3cm cubes. Thread 2 cubes of lamb per chunk of onion onto 4 metal skewers so that they alternate and fill the skewers.

Step 3

Cook The Skewers

Brush the paste over the meat and onions on the skewers, then place them under the grill and cook, turning occasionally, for 6-8 minutes until the skewers are charred and the lamb is cooked to medium. Rest the meat for a minute or two.

Step 4

Make The Toppings

Peel the garlic and add it to a Mini Chopper food processor with the yoghurt, chilli and all of the fresh herbs. Season with salt and pepper and blitz until combined. Quarter and deseed the tomatoes and cut the flesh into slices. Do the same with the cucumber. Preheat a griddle pan over a high heat and warm the flatbreads in the pan once the skewers are cooked.

Step 5

Plate Up And Serve

Place a skewer into each flatbread and pile the tomato and cucumber on top. Drizzle over plenty of herby yoghurt and squeeze over some juice from the lemon. Makes 4

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