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Lamb brochettes with yogurt labneh sauce

Nothing beats grilled lamb with fresh herbs. These brochettes are a classic of Mediterranean cuisine. Bursting with sun-kissed flavours, this recipe is sure to satisfy even the most discerning palate.

Ingredients

THE LABNEH SAUCE

  • 4 cups (971 g)Olympic Organic plain yogurt
  • Juice of 1 lemon
  • ¼ bunch of mint leaves, minced
  • ¼ bunch coriander, minced
  • 4 tsp (20 ml)olive oil
  • Salt and pepper, to taste

THE BROCHETTES

  • 8 metal brochette skewers
  • 1 tbsp (15 ml)garlic, minced
  • 1 tbsp (15 ml)fresh thyme, chopped
  • 1 tbsp (15 ml)fresh rosemary, chopped
  • ⅓ cup (80 ml)olive oil
  • ½ cup (100 g)Olympic Organic plain yogurt
  • 1 tsp (5 ml)salt
  • 1 tsp (5 ml)ground white pepper
  • 1.5 lblamb tenderloin, cut into large cubes

Preparation

THE LABNEH SAUCE

  1. To make the labneh, line a large colander with a cheese cloth and add the yogurt. Strain for 4 to 5 hours.
  2. In a bowl, combine the labneh obtained, lemon juice, mint, coriander, olive oil, and salt and pepper. Refrigerate.

THE BROCHETTES

  1. Preheat the barbecue to medium heat.
  2. In a bowl, combine the garlic, thyme, rosemary, olive oil, yogurt, and salt and pepper.
  3. Add the lamb cubes and marinate for 30 minutes.
  4. Thread the lamb cubes onto the skewers.
  5. Cook the brochettes for about 8 minutes until well grilled, turning them regularly so they cook evenly.
  6. Serve with the labneh sauce.