Turkish Kebabs

  • Ingredients
  • Method
  • 8 Kebabs
  • 1x Lemon cut into Wedges
  • ¼ cup (60mL) olive oil
  • 1 cup (250mL) Coronas Spiced Yoghurt
  • 1 ½ cups (375mL) Coronas spiced Passata
  • To Serve
  • BBQ’d Turkish bread
  • BBQ’d tomatoes
  • BBQ’d whole green chilies
  • Shredded ice berg lettuce
  • Store bought tabbouleh salad
  1. Add 100g of 4607 HOT BUFFALO CHILLI to 400g of passata
  2. In a small saucepan, place spiced Passata and simmer for 12 minutes. Remove from heat and set aside keeping warm.
  3. Preheat BBQ or large frying pan over high heat. Cook lamb skewers, turning occasionally, for 10 minutes until brown and cooked through.
  4. Meanwhile, prepare the herbed yoghurt by adding 3 tablespoons of 4902 CHIMICHURRI MIX D/FLAVOUR to 225g of natural yoghurt
  5. To serve; divide the bread, tomato, chilies, lettuce and tabbouleh among serving plates. Top with lamb skewers, drizzle over heated passata, herbed yoghurt sauce, Olive oil and Lemon wedges.

Recipe Tip: This marinade combined with 500g of minced lamb shaped into koftas, would make a great substitute for lamb back strap.

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