Lamb fillet shashlik with mint, chili and yoghurt sauce
Ingredients
- 1 kg of lamb
- 2 onions
- 1 bunch of mint
- 200 g of yoghurt
- 1 chili pepper
- salt, to taste
- pepper, to taste
- olive oil, to taste
Utensils
- knife
- cutting board
- bowl
- bbq skewers
- bbq
Instructions
- Cut the lamb fillet into pieces.
- Finely chop the mint leaves and the chili pepper.
- Mix the mint, chilli, salt and olive oil in a bowl.
- Add the meat to the marinade and stir well.
- Leave the whole thing to marinate for 12 hours.
- Drag the marinated lamb onto skewers.
- Grill the shish kebab for 10 minutes until golden brown.
- For the yoghurt sauce: finely chop one of the onions and mix in a small bowl with salt, pepper and yoghurt .
- Cut the remaining onion into rings.
- Serve the lamb shashlik with yoghurt sauce and onion rings.
