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The Latin Quarter's lamb & sausage kebabs with feta yoghurt

Method

  • Blanch the sausages in simmering water until firmish when squeezed. Drain well, cut each one in 3 and set aside.
  • Whisk the coriander and parsley with 3 tbsp chopped mint, the grated rind of 1 lemon and the juice of 2, ¼ cup oil, quite a bit of seasonings and the ground cumin, coriander and paprika until well combined in a large bowl.
  • Toss the chops in the marinade and refrigerate for up to 1 hour.
  • Mix the cream cheese and feta with the yoghurt, cayenne, remaining mint, sea salt, the juice of 1 lemon and the garlic, mashing as you do so. Set aside.
  • When ready, thread a chop, sausage and red onion on 6 large metal skewers. Then cook on a preheated ridged grill (or BBQ), brushing with the marinade as you do so. (Best to do this outside.)
  • Serve the skewers on a bed of sliced tomatoes with the feta yoghurt in a small bowl on the side.

Ingredients

  • 4 thick Italian sausages
  • 3 tbsp chopped fresh coriander
  • 3 tbsp chopped fresh parsley
  • 5 tbsp chopped fresh mint
  • 3 lemons
  • olive oil
  • sea salt & freshly ground pepper
  • 1 tspn ground cumin
  • 1 tspn ground coriander
  • 1 tspn smoked paprika
  • 12 midloin lamb chops
  • 150 gm soft cream cheese
  • 150 gm feta, crumbled
  • ½ cup Greek (or plain) yoghurt
  • ¼ tspn cayenne
  • 2 large garlic cloves, crushed
  • 1 red onion, cut into chunks
  • 2-3 ripe red tomatoes, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm