Spiced Lamb Skewers with Tahini Yoghurt & Chopped Green Salad

serves 4


500g minced lamb
2 spring onions, finely chopped (green part only)
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon ground cumin
2 tablespoons chopped fresh flat-leaf parsley, plus extra to garnish
5 tablespoons thick Greek yoghurt
2 tablespoons tahini (sesame seed paste)
good pinch smoked paprika
2 teaspoons fresh lemon juice
2 tbsp chopped fresh coriander
2 little Gem lettuces
½ cucumber, chopped
1 avocado, peeled, stoned and chopped
large handful of alfalfa sprouts
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper


Preheat the grill to high. Soak 8 x 20cm bamboo skewers in hot water for 10 minutes or use metal ones. Mix the lamb with the spring onions, oregano, cumin and parsley. Season with a pinch of salt and plenty of pepper, then mix well to combine. Divide into eight portions and then shape each piece into an even-sized cylinder that is about 15cm long and 2.5cm wide. Thread one lamb cylinder on to each of the pre-soaked skewers.
Arrange on a grill rack and cook for 10 minutes, turning occasionally until tender. To make the tahini yoghurt, place the yoghurt, tahini, paprika, half the lemon juice and the coriander in a bowl and whisk until smooth. Season with a pinch of salt and pepper.
To make the chopped green salad, place the lettuce, cucumber, avocado, cucumber, alfalfa sprouts in a bowl and drizzle over the rest of the lemon juice and the olive oil. Season with a pinch of salt and pepper and toss gently to coat.
Arrange the lamb skewers on plates with small bowls of the tahini yoghurt and the chopped green salad to serve.

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