Talbot Moroccan Spiced Lamb Kebabs with Killowen Farm Natural Yogurt Tzatziki Sauce

With thanks to our friends at the Talbot Hotel Wexford, who kindly gave us this delicious recipe.

Serves 4

1lb cubed boneless lamb, cut into 2 inch cubes
1 grated onion
2 tbsp. olive oil
¼ tsp. cumin
¼ tsp. ground cinnamon
¼ tsp. thyme
¼ tsp. oregano
¼ tsp. chilli powder
¼ tsp. all spice
1 tsp. freshly ground salt & pepper

Tzatziki Sauce:
200ml. Killowen Farm natural yogurt
½ grated cucumber
lime juice
¼ tsp. English mustard
Freshly ground salt & pepper

Mix together the lamb, onion, olive oil, herbs, spices, salt & pepper.
Leave to marinate for 24 hours.
Divide between 4 12” skewers and then either pan fry on a medium heat or barbecue

To make the Tzatziki Sauce – combine the natural yogurt, grated cucumber, lime juice, mustard and salt & pepper to taste.

To serve, drizzle the sauce over the lamb kebabs and enjoy!