Lamb on rosemary skewers with tzatziki

Create your very own greek perfect match by grilling or barbecuing these rosemary stem, marinated lamb skewers and serving with a renowned garlicky yoghurt sauce.
Lamb on rosemary skewers with tzatzikiAustralian Women's Weekly


Lamb on rosemary skewers


1.Cut lamb into 2cm cubes. Combine the juice, garlic, oil and oregano in a large bowl; and lamb, cover, refrigerate for 3 hours or overnight, stirring occasionally.
2.Remove leaves from rosemary, leaving 4cm of leaves intact at one end.
3.Thread lamb onto rosemary stems; trim stems evenly. Wrap rosemary leaves and stem ends in foil to prevent burning. Sprinkle lamb with salt and pepper. Cook skewers on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.
4.Meanwhile, to make tzatziki, combine all the ingredients in a small bowl; season to taste with salt and pepper.
5.Serve lamb skewers with tzatziki.

The lamb can be marinated a day ahead. Tzatziki can be made several hours ahead.