Buttermilk Lamb Kebabs With Tomato Salsa

Easy Food Recipes and Cooking - Buttermilk Lamb Kebabs With Tomato Salsa

Buttermilk Lamb Kebabs With Tomato Salsa


6 Portions
• 500 ml buttermilk
• 1 handful mixed herbs, chopped (rosemary, thyme, oregano)
• juice and zest of 2 lemons
• 500 g lamb, cubed
• salt and freshly ground black pepper to taste
• 6 wooden kebab sticks

SALSA
• 6 tomatoes, halved and seeded
• ½ red onion, finely chopped
• 1 small (200 g) cucumber, diced
• 2 garlic cloves, finely chopped
• 45 ml white wine vinegar
• juice and zest of 1 lemon

Mix buttermilk, herbs, lemon juice and zest. Add the lamb and marinate for 4 – 6 hours or overnight. Season  well with salt and pepper. Divide the lamb between the kebab sticks. Bring the coals to medium heat while you make the salsa. Finely dice the tomatoes. Add the rest of the ingredients and mix well. Season with salt  and pepper. Braai kebabs for about 3 – 5 minutes a side, occasionally brushing with the marinade, until  golden brown and cooked through. Serve hot with salsa.