Mediterranean barbecue delights with fresh herbs and a creamy dip
Mediterranean barbecue delights with fresh herbs and a creamy dipTender lamb skewers, marinated in an aromatic mixture of thyme, lemon and garlic, served with a refreshing herb and yoghurt dip – a culinary highlight that brings the taste of the Mediterranean to your plate.
The ideal wine accompaniment: Agiorgitiko Nemea PDO (Peloponnese, Greece)
The Agiorgitiko from the Nemea region presents itself with flavours of sour cherry, plum and a hint of clove. Its velvety tannins and balanced acidity harmonise perfectly with the spicy lamb and fresh herb yoghurt.
The fruity note of the wine emphasises the citrus flavours of the marinade, while the subtle spice nuances complement the herbal components of the dish.
A perfect interplay of wine and food that tantalises the palate.
Another 5 wine recommendations for this pairing
1st Syrah AOC (Rhône, France)
A powerful red wine with flavours of dark berries, pepper and herbs.
Its structure and flavour complement the aromatic lamb, while the fruitiness picks up on the citrus notes of the marinade.
A versatile accompaniment for grilled meat dishes.
2. tempranillo DOCa (Rioja, Spain)
With aromas of red fruits, vanilla and a hint of leather, this wine offers a complex palette of flavours.
The soft tannins and balanced acidity go well with the tender lamb and the creamy yoghurt dip.
A classic red wine for Mediterranean dishes.
3. Primitivo di Manduria DOC (Apulien, Italien)
A full-bodied red wine with intense flavours of ripe plums, black cherries and spices.
Its velvety texture and light sweetness harmonise with the spiciness of the lamb and the fresh yoghurt dip.
A southern Italian delight.
4. Cabernet Sauvignon (Maipo Valley, Chile)
A powerful red wine with flavours of cassis, green pepper and oak.
The distinctive tannins and freshness of the wine form an exciting contrast to the tenderness of the lamb and the creaminess of the dip.
A modern classic for meat lovers.
5. Xinomavro PDO (Naoussa, Greece)
A red wine full of character with flavours of dried tomatoes, red berries and herbs.
Its lively acidity and fine tannins complement the Mediterranean flavours of the dish and bring additional depth to the combination.
An authentic Greek wine for traditional dishes.
The recipe:
Lamb skewers with thyme, lemon & herb yogurt
Cooking utensils
- 1 Grill or grill pan
- 1 Chopping board
- 1 Knife
- 1 Bowl
- 1 Skewers (wood or metal)
Ingredients
For the lamb skewers:
- 400 g Lamb e.g. from the leg, cut into cubes
- 2 tablespoon fresh thyme finely chopped
- 1 Organic lemon Juice and abrasion
- 2 Garlic cloves finely chopped
- 3 Tbsp olive oil
- Salt and pepper to taste
For the herb yogurt:
- 200 g Greek yogurt
- 1 tablespoon fresh mint finely chopped
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Preparation
- Marinate:
- Mix the thyme, lemon juice and zest, garlic, olive oil, salt and pepper in a bowl.
Prepare & grill the meat:
- Turn the lamb cubes in the marinade, cover and leave to marinate in the fridge for at least 2 hours.
- If necessary, water the wooden skewers before grilling (approx. 30 minutes) to prevent them from burning.
- Thread the marinated meat evenly onto the skewers.
- Grill the skewers on the barbecue or in a hot grill pan for 8-10 minutes on all sides until they are nicely browned and still juicy on the inside. Turn from time to time.
Prepare the herb yogurt:
- Mix the yogurt with the lemon juice, mint and parsley.
- Season to taste with salt and pepper.
- Chill until ready to serve.
Dressing:
- Garnish the lamb skewers with a little fresh thyme.
- Serve on plates with a dollop of herb yogurt and fresh lemon wedges.
Recommended side dishes:
- Flatbread or pita from the oven
- Oriental couscous with pomegranate seeds
- Fresh tomato and cucumber salad with red onion
