Saturday, 5 April 2014

Lamb kebabs with Mexican sour cream and tomatillo salsa

Wonderful lamb kebabs, marinated with lemon juice and oregano, with red peppers and onions on the skewers so it all goes charred round the edges and smokey flavoured. A permanent favourite here.

I added in some extra Mexican flavours with my new favourite tajin seasoning, delicious green tomatillo salsa from La Costena, and fabulous cultured sour cream (easily made with double cream and greek yoghurt in equal quantities, left at room temperature for a couple of hours to thicken and sour).

To finish, little roast cubes of potato with rosemary.


  1. Yum yum! you are making me hungry and I am curious to know what cut you think is best for kebabs Lynne?

    xx jo

    1. I like to use anything with a bit of fat on it, it needs it for the grilling. So I like cubed shoulder, neck fillet, or rump steaks if I'm pushing the boat out. The marinade is lemon juice, oregano, olive oil and a little salt, for a good couple of hours. The oil in the marinade means that the kebabs don't then need basting. Let me know if you try them :)