Lamb Kontosouvli with Kefir sauce

Preparation time: 10 – 12 minutes
Cooking time: approx. 1 hour 30 minutes

INGREDIENTS (serves 4–6)

1.8 – 2 kg lamb (shoulder and leg), cut into 4–5cm cubes (boneless)
1 STAMOU kefir
2 tbsp olive oil
1 large onion, grated
2 tbsp wholegrain mustard
½ tsp hot paprika
1 tbsp coriander seeds, crushed
1 tsp turmeric powder
½ tsp cumin powder
Salt & freshly ground pepper
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 large onion, cut into wedges
2 tbsp fresh coriander, chopped (for garnish)

METHOD

In a large bowl, mix the kefir, olive oil and spices.
Set aside 1/3 of the marinade. Add the grated onion to the remaining marinade.
Add the meat and mix well to coat evenly. Cover and refrigerate for 6–8 hours (the longer it marinates, the more tender it becomes).
Thread the meat onto skewers, alternating with the vegetables. Place on a rack set over a baking tray and roast in a preheated oven at 180°C for about 1 hour 30 minutes.
Serve sprinkled with fresh coriander and the reserved kefir-coriander sauce.

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