Lamb skewer

Lamb skewer


500 g lamb, boneless
2 tbsp. "Lof" Extra Virgin Olive Oil
4-6 skewer sticks
1 tsp. cumin powder
1 tbsp. dried tarragon
10 g fresh ginger
1 tsp. cayenne pepper
2 cloves of garlic
5-6 fresh spearmint leaves
200 g strained yogurt
1 tbsp. Cretan Thyme Honey by Savouidakis
1 tbsp. tahini
2 tbsp. "Lof" Extra Virgin Olive Oil
1 onion, chopped



Soak the sticks in water for a few hours, so that they do not get burned during cooking.
Put all the marinade ingredients in the blender or the Multi and beat until the mix has been homogenized well.
Cut the meat into cubes and put them in a bowl.
Add the "Lof" Extra Virgin Olive Oil, salt, pepper and mix well.
Empty the marinade mixture into the bowl and mix it well with the meat.
Cover the bowl with cling film and put it in the fridge all night long.
On the next day, skewer the meat, alternating between pieces of meat and pieces of onion.
Cook on the grill over high heat or over hot coals for 4-5 mins on each side.