400g boneless lamb (fillet, backstrap, rump, leg, shoulder) Â cut into 2cm pieces
1 tablespoon (20ml) extra virgin olive oil
Salt & freshly ground black pepper
2 teaspoons cumin
Yoghurt Mint Sauce
200g (2/3 cup) Greek yoghurt
½ bunch fresh mint leaves, finely chopped
Instructions
Toss all ingredients together, then thread two pieces of lamb onto 15cm skewers. Place in Airfryer basket, and slide in Airfryer and cook on 200’C for 8 minutes. (Alternatively, grill or fry for a few minutes on each side.)
Lyndey’s Note: For a twist on the These Lamb Kebabs with Yoghurt Mint Sauce; you could also put some salad in pitta bread and cook the lamb without the skewers and add to the pitta bread with the yoghurt mint sauce.
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