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Ingredients
Lamb and Zucchini Skewers with Yogurt-onion Dip
- For the skewers and dip
- 1 small red onion
- 200 grams Yogurt (low-fat)
- 50 grams Sour cream
- 4 Tbsps lemon juice
- ½ tsp Cumin
- salt
- peppers
- 1 Tbsp Garlic oil
- 2 stalks mint
- 600 grams Lamb fillet
- 3 thin Zucchini (750 grams)
- 16 Kaffir lime leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 garlic cloves
- 3 Tbsps olive oil
For the skewers and dip, peel onion and finely dice. Mix yogurt with sour cream, 2 tablespoons lemon juice, cumin and garlic oil. Season to taste with salt and pepper.
Rinse mint, shake dry, chop and stir along with the onion into the yogurt mixture. Refrigerate until ready to serve.
Cut lamb into 32 equal cubes. Rinse zucchini, trim and cut into 24 finger-thick slices. Thread lamb and zucchini alternately on 8 skewers. Thread 1 lime leaf on each end of each skewer.
Rinse rosemary and thyme, shake dry and finely chop leaves. Peel garlic and also finely chop. Mix herbs, garlic, 2 tablespoons olive oil and remaining lemon juice. Season with salt and pepper and mix well. Brush skewers with the marinade.
Heat the remaining olive oil in a pan. Working in 2 batches, fry skewers until golden brown over high heat, about 5-7 minutes. Serve the dip with the skewers.
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |