Grilled Lamb Kebabs with Herb Yogurt Dip

Ingredients

• 450 g lamb shoulder, cubed
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup coconut yogurt (unsweetened)
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice

Instructions

1. 1

   Combine lamb cubes with olive oil, rosemary, garlic, salt, and pepper; marinate 15 minutes.

2. 2

   Thread lamb onto skewers.

3. 3

   Grill over medium‑high heat 5‑6 minutes per side until desired doneness.

4. 4

   Mix coconut yogurt, mint, and lemon juice to make dip.

5. 5

   Serve kebabs with herb dip on the side.