Summary

Ingredients

• 1 kg lamb, e.g. leg or shoulder
• 2 lemon (s), untreated
• 4 clove (s) garlic
• rosemary, fresh
• Thyme, fresh
• 100 ml olive oil
• salt and pepper
• 2 cups natural yogurt, Greek or Turkish with a high fat content
• 4 peppermint leaves
• 2 dashes lemon juice

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Instructions

1. Remove the tendons and fat from the lamb, cut into medium-sized cubes or strips, thinly slice the well-washed lemons and a few cloves of garlic. Line a glass bowl with lemon slices, spread garlic slices and sprigs of herbs on top and cover with a dense layer of meat cubes. Cover these again with herbs and garlic. Starting with the lemon, continue layering in the same order until the meat is used up. Finish with herbs and lemon wedges; press everything down well. Pour olive oil over it until everything is well moistened.
2. Cover the bowl and put it in the refrigerator for 2 - 3 days; halfway through the marinating time, carefully turn the contents so that the top layer of meat also lies in the oil for a while.
3. To cook, remove the pieces of meat from the oil, do not (!) Pat dry and stick them on skewers with the herb sprigs from the marinade. Depending on the size of the meat cubes, the grilling or roasting time is 10-15 minutes; Turn the skewers several times so that the meat is nicely browned on all sides.
4. For the yoghurt sauce, salt and pepper the yoghurt, add a few squirts of lemon juice and squeezed garlic to taste. If you like, you can also add mint.
5. Fresh flatbread or crispy potatoes from the oven or a tabbouleh or stuffed vine leaves, feta and olives are enough.
6. Note on meat: you can of course also use lamb fillet; But the leg of lamb and shoulder are also very suitable for short roasting. The meat can still remain very slightly pink.