Lamb kebabs with a choice of marinades to please all the family. Tandoori or oregano, paprika and yogurt both are quick to prepare and add delicious flavour.
450g lean boneless lamb leg or shoulder, cut into 5cm cubes For the Tandoori Marinade: 3 tablespoons prepared tandoori paste 6 tablespoons Greek yogurt 2 tablespoons freshly chopped coriander 9 spring onions, cut into 3cm long pieces OR For the Oregano, Paprika and Yogurt Marinade: 5 tablespoons Greek yogurt 2 tablespoons dried oregano 1 tablespoon ground paprika 9 spring onions, cut into 3cm long pieces
1. In a large bowl mix together the preferred marinade ingredients. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or ideally overnight. 2. Thread the lamb cubes and spring onions onto 4 metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated moderate grill for 12-16 minutes, turning occasionally until any meat juices run clear. 3. For the tandoori kebabs serve with pilau rice salad and for the oregano and paprika lamb kebabs serve with pitta bread and a mixed tomato salad.