Lamb and Tomato Skewers with Tzatziki

Cut the trimmed lamb loin (skin and tendons removed) into approx. 2 cm cubes and place in a bowl.

Finely slice the garlic and shallot and mix with the lamb cubes together with olive oil and pepper. Leave to stand for a short time.

Then put the lamb on skewers, alternating with the cocktail tomatoes. Strain the marinade through a sieve. Heat about 3 tablespoons of this collected oil in a pan and fry the skewers in it until golden brown on all sides. Season with salt.

Remove the pan from the heat and stir in butter and chopped parsley. Fry the skewers briefly, turning them repeatedly.

Meanwhile, for the tzatziki, peel the cucumber, cut in half lengthwise and remove the seeds with a teaspoon. Finely grate the cucumber, sprinkle with salt and place in a colander to drain.

Meanwhile, mix curd, yogurt and milk until smooth. Finely dice the garlic and stir in with the chopped parsley. Immediately before serving, mix with the cucumber. Season with salt and chili powder.

Serve the tzatziki with the lamb skewers. recommended accompaniment: fresh, crusty pita bread.

Preparation Tip:

The lamb tastes even more aromatic if you use stronger, plucked rosemary twigs instead of the metal skewers. The lamb skewers are also great for grilling.

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