Olympic Dairy

Preparation : 5 minutes |
Cooking : 8 minutes |
Serve(s) : 4


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.

Preparation : 5 minutes
Cooking : 8 minutes
Serve(s) : 4


Natural Plain 0% M.F


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
  • 1/3 cup (80 ml)olive oil
  • 1/2 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


The labneh sauce

To make the labneh, line a large colander with a cheese cloth and add the yogurt. Strain for 4 to 5 hours.

In a bowl, combine the labneh obtained, lemon juice, mint, coriander, olive oil, and salt and pepper. Refrigerate.

The brochettes

Preheat the barbecue to medium heat.

In a bowl, combine the garlic, thyme, rosemary, olive oil, yogurt, and salt and pepper.

Add the lamb cubes and marinate for 30 minutes.

Thread the lamb cubes onto the skewers.

Cook the brochettes for about 8 minutes until well grilled, turning them regularly so they cook evenly.

Serve with the labneh sauce.

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