Lamb kebabs with pea, apricot and mint orzo and garlic yogurt
Serves: 4
Prep time: 25 minsTotal time: 
Photograph by Lauren Mclean
Lamb kebabs with pea, apricot and mint orzo and garlic yogurt
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
662Kcal
Fat
24gr
Saturates
9gr
Carbs
66gr
Sugars
10gr
Fibre
8gr
Protein
46gr
Salt
0.4gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 300g orzo (rice-shaped pasta)
- 160g ready-shelled peas
- 4 lamb leg steaks (about 400g)
- 3 tsp sumac
- 3 tbsp light olive oil
- 2 courgettes
- 6 apricots (or 2 nectarines), stoned and sliced
- 2 tbsp small mint leaves
For the garlic yogurt:
- 170g Greek yogurt
- 1 large garlic clove, crushed
- 1 tbsp shredded mint
Step by step
Get ahead
Assemble the kebabs and mix the yogurt the day before; chill.
- Preheat the grill to high. Boil the orzo in salted water according to pack instructions, adding the peas for the final 2 minutes.
- Cut the lamb steaks into 2cm chunks. Mix 1 teaspoon of the sumac, 1 tablespoon of the olive oil and a generous pinch of salt in a bowl, add the lamb and toss together.
- Trim the courgettes and, using a flat-bladed peeler, slice them into ribbons. Thread onto skewers (or kebab sticks), alternating with the lamb chunks.
- Drain the orzo and peas, toss in a bowl with the apricots, mint, remaining sumac and oil and plenty of seasoning, then tip into a shallow roasting tin or dish.
- Put the kebabs on top; grill for 12-15 minutes, turning regularly. Mix together all the garlic yogurt ingredients and serve on the side.
