Perfect for a fun lunch with friends
Serves 4 EASY 45 mins
For the kebabs, soak 4 wooden skewers in water, at least 10 minutes. Slice 500g deboned leg of lamb into chunks and combine with 60ml (4 tbsp) olive oil, 10ml (2 tsp) dried rosemary, 10ml (2 tsp) dried oregano, 5ml (1 tsp) finely chopped garlic, 5ml (1 tsp) lemon zest, 5ml (1 tsp) ground cumin, and a pinch salt and freshly ground black pepper. Cover and refrigerate to marinate, at least 15 minutes. Thread the lamb cubes onto the skewers. Braai over hot coals or place under the oven grill, 10 – 12 minutes, until charred and medium-rare (or longer, according to your taste). Allow to rest, 5 minutes. For the salsa, combine 170g finely chopped watermelon, ⅓ (65g) seeded and grated cucumber, ¼ (50g) finely chopped red onion, 30ml (2 tbsp) finely chopped fresh mint and 15ml (1 tbsp) lemon zest. Season with salt and freshly ground black pepper to taste and refrigerate until needed. For the sauce, blitz 250g Greek yoghurt, 80ml (⅓ cup) dill, 5ml (1 tsp) red wine vinegar and 2,5ml (½ tsp) chopped garlic together until smooth. Season with salt and freshly ground black pepper to taste and refrigerate until needed. Serve the kebabs with ready-made mini toasted wraps, the salsa and sauce on the side and garnish with fresh microherbs, if desired.
Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira