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Rosemary Skewered Welsh Lamb Kebabs with Tzatziki
Rare Recipe from Pawel Banaszynski, Gwesty Cymru
A Polish chef with a Welsh soul, Pawel Banaszynski’s enthusiasm for cooking Welsh food is evident in his dishes. In an area abundant with local produce, Ystwyth Valley Lamb and local Sirloins are menu favourites and specials such as Cardigan Bay Seabass keep it seasonal.
Rosemary Skewered Welsh Lamb Kebabs with Tzatziki (serves 4)
INGREDIENTS - KEBABS
- 4 x sprigs of rosemary
- 600g boned leg of lamb cut into cubes
- 200g Rachel’s Organic Natural Yogurt
- 1tsp ground cumin
- 1tsp ground coriander
- ½ tsp turmeric
- 1tsp fresh chopped mint
- Salt and pepper to taste
METHOD - KEBABS
- Combine all the ingredients (apart from the 4 sprigs of rosemary) together and leave to marinade overnight.
- Skewer about 4 cubes of lamb onto each sprig of rosemary, and cover the end with foil to prevent burning.
- Place on a baking tray under the grill for about 5 minutes each side to serve pink, or longer if you prefer them well done.
INGREDIENTS - TZATZIKI
- Half a grated cucumber
- 200g Rachel’s Organic Natural Yogurt
- 1 clove crushed garlic
- 1 tablespoon chopped fresh mint
- Salt and pepper to taste
METHOD - TZATZIKI
- Grate cucumber, season with salt and pepper and leave in a colander for 10 minutes to drain excess moisture.
- Combine with yogurt, mint and garlic in a bowl, season to taste and serve with the kebabs.