If you’re like us and still enjoying the late afternoon sun with some backyard dinner parties then you’ll love Australian chef, Lyndey Milan‘s lamb kebabs with yoghurt mint sauce.
image via pinterest
Makes: 12 skewers
400g boneless lamb (fillet, backstrap, rump, leg, shoulder) cut into 2cm pieces
1 tablespoon (20ml) extra virgin olive oil
Salt & freshly ground black pepper
2 teaspoons cumin
1. Toss all ingredients together, then thread two pieces of lamb onto 15cm skewers. Place in Airfryer basket, and slide in Airfryer and cook on 200’C for 8 minutes.
2. Serve as finger food with the yoghurt mint sauce (above) in a ramekin to dip into, or allow four kewers per person for an entrée with some salad leaves.
Lyndey’s Note: you could also put some salad in pitta bread and cook the lamb without the skewers and add to the pitta bread with the yoghurt mint sauce.
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