Spiced Beef/Lamb on Rosemary skewers
Spiced Beef/Lamb on Rosemary skewers

At a glance
Preparation time 20 minutes + 5 minutes soaking time
Cooking time 10-15 minutes
Serves 4 - 6

10 woody branches of rosemary with tufts of leaves
1 kg lamb (or beef or chicken) mince, coarsely ground
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Oil

Sauce

2 cloves garlic, finely chopped
Juice of 1 lemon
1 cup Jalna Greek Yoghurt

  • Soak woody branches of rosemary with tufts of leaves attached, in water for 5 minutes. If no rosemary available, just use wooden skewers. Drain.
  • Combine sauce ingredients in a bowl and set aside.
  • Combine mince, nutmeg, cloves and cinnamon.
  • With well oiled hands, shape large spoonfuls of spiced lamb and press it around the woody branches.
  • Char-grill the skewers, turning once and leaving the meat slightly pink in the middle.
  • Drizzle sauce over skewers or serve as a dipping sauce.
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