What you'll need:

  • 8 wooden skewers
  • 600g lamb fillet
  • 200g cherry tomatoes
  • 2 big red onions
  • ½ bunch fresh mint
  • 1 lemon
  • 300g natural yoghurt
  • Some extra virgin olive oil

For the marinade

  • 3 cloves of garlic
  • 2 pinches of fennel seeds
  • 1 lemon
  • Olive oil
Time: 30 minutes
Serves: 4



First, make your marinade. Smash up the peeled garlic cloves with a pestle and mortar, along with the fennel seeds and some salt and pepper. Mix in the zest of your lemon and some olive oil, until you have enough to coat the meat. While you’re doing this, you can soak your skewers in some warm water.


Cut your lamb into 5cm pieces, and stick them in a baking tray along with the tomatoes. Coat the whole lot in the marinade, and then thread them alternatingly onto the skewers.


While your barbecue or grill is heating up, you can get started on your dip. Pick and finely chop your mint leaves, and mix well with the yoghurt. Add some salt and pepper, a squeeze of lemon juice, and some olive oil.


Grill or barbecue your lamb kebabs for about 7-8 minutes, turning them occasionally until evenly golden on all sides. Serve with a green salad and your dip, along with some crusty bread. Nice!

This tasty lamb sharing kebab is going to pair beautifully with this vibrant, modern style Paco Garcia 'Junior' Tempranillo 2016. Tempranillo wines work best when they’re paired with hearty, uncomplicated dishes… the kind of food you’re happiest with when sharing with friends, or enjoying in front of the TV after a hard day at work!

There you have it -- an easy recipe for Lamb Sharing Kebab!

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