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.