Greek Yoghurt Marinade for Lamb Kebabs2016-05-19
- Course: Main
- Servings : 2
- Prep Time : 5m
- Cook Time : 12m
- Ready In : 4:15 h
Following on from my other ‘Greek’ Style healthy recipes (my Santorini Salad & Homemade Tzatziki Dip), here is a recipe for a Greek yoghurt based marinade that tastes INCREDIBLE. I’ve always been intrigued by ‘marinades’ for meat (and in this case lamb) and set about creating a ‘nic’s nutrition super healthy one’ with fat-free Greek yoghurt.
Marinating meat may sound like a hassle but all you do is mix a load of things together, throw in your chopped meat and leave it in the fridge until you’re ready to use it; I’ve left mine 4 hours before – preparing it just after lunch on a Saturday and eating it for dinner, as well as overnight). The end result is the most amazing tasting, tender meat.
These lamb kebabs taste delicious and having grilled them I do wonder if they’d taste even better on the BBQ! I served these kebabs with wild rice (and sweet potato wedges) and salad but they would go equally well in a tortilla wrap with tzatziki dip.
Nutritional stats shown are for 1/4 of the marinade made with 0% Greek yoghurt (as only ~1/4 ends up on 1/2 of the meat!).
- 130g (1/2 cup) Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp paprika
- 1 tbsp garlic granules/2-4 crushed garlic cloves
- 1 tsp salt*
- 1 tsp pepper
- 1 tsp olive oil
- Meat - I used 360g lamb leg steak (diced & trimmed of fat)
- Vegetable chunks e.g. red onion, mushrooms, whole cherry tomatoes, peppers
*I use celtic sea salt which has an incredible taste as well as more minerals than regular table salt.
Combine the yoghurt, lemon juice, paprika, garlic, salt, pepper and olive oil in a bowl before adding your meat and mixing well
Cover the marinated meat and leave to chill in the fridge for at least 4 hours
If you're using wooden skewers don't forget to soak them in water first so they don't burn (I prefer the metal skewers!) .. then slide on a vegetable chunk, followed by meat chunk (shake off any excess marinade) and repeat until full
Grill your skewers until the meat is cooked (mine took around 6 minutes on each side)
Serve with salad (I had spinach leaves with avocado, tomatoes, toasted pine nuts and olive oil) and wild rice or sweet potato wedges
Do let me know if you try this marinade with any other types of meat and what you think of it!
*lamb kebabs with 3 grain tabbouleh (Middle East Bulgar Salad – using quinoa, giant couscous & pearl barley)
*With tzatziki on the side!
Average Member Rating
(4.6 / 5)
9 people rated this recipe
This information is per serving.