Greek Shish Kebabs

Serves 4 | Easy | 45 minutes


  • Marinade
  • 250ml (1 cup) Greek thick yoghurt
  • ½ red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Juice of 2 small lemons
  • 45ml (3 tbsp) Westfalia Plain Avocado Oil
  • 45ml (3 tbsp) fresh mint, chopped
  • Salt and freshly ground black pepper, to taste
  • 1kg lamb cubes
  • 125ml (½ cup) Westfalia Garlic-Flavoured Avocado Oil
  • 60ml (1/4 cup) fresh mint
  • 2 lemons cut into wedges, to garnish


  1. Mix all of the marinade ingredients well together and add the lamb cubes, toss to coat well, cover and leave in the refrigerator to marinate overnight.
  2. Prepare the braai to your liking or use a griddle pan for convenience.
  3. Thread the lamb cubes onto metal skewers and braai or grill for about 12 minutes turning a few times to cook through and evenly.
  4. Mix the avocado oil and mint and drizzle over the hot lamb.
  5. Garnish with the lemon wedges and serve while still hot with a fresh green salad.

Posted in Mains.