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20 December 2012,22:40 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Blanch the corn in boiling salted water for 1 minute, drain well, cut into 8 pieces and set aside.
  • Blanch the shallots in boiling salted water for 1 minute, skin and set aside.
  • To make the marinade, pour the yogurt into a shallow dish and stir in the garlic, bay leaves, lemon juice, allspice, coriander seeds and salt and pepper.
  • Thread the lamb cubes on to eight skewers with the courgettes, tomatoes, corn and shallots.
  • Place in the dish, spoon over the marinade, cover and leave for 2-3 hours, turning occasionally to ensure even coating.
  • Grill the kebabs for about 15-20 minutes, turning and brushing with the marinade occasionally.
  • To serve, spoon remaining marinade over the kebabs and garnish with lemon wedges.
  • Accompany with boiled rice.


  • 1 large corn-on-the-cob
  • Salt and pepper
  • 8 shallots
  • 150 grams natural yogurt
  • 1 garlic clove, skinned and crushed
  • 2 bay leaves, crumbled
  • 15 ml lemon juice
  • 5 ml ground allspice
  • 15 ml coriander seeds
  • 700 grams boned leg of lamb, trimmed and cut into
  • 2.5 cm cubes
  • 225 grams courgettes, topped and tailed and cut into 0.5cm slices
  • 4 tomatoes, halved
  • Lemon wedges, to garnish

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