Lamb sausage kebabs with tzatziki dip recipe

1. 1

   Soak the skewers in water for 1 hour.

2. 2

   This stops them burning during cooking.

3. 3

   Top and tail the courgette, then, using a potato peeler, cut 16 wide strips lengthways.

4. 4

   Place the courgette and spring onions in a bowl and season.

5. 5

   Add the oil and 1 tablespoon of mint and marinate for 1 hour.

6. 6

   To make the tzatziki, grate the cucumber and place in a sieve, pressing down well to remove excess liquid.

7. 7

   Mix with the yogurt, garlic, and remaining mint, and season.

8. 8

   Put the sausages in the courgette marinade and stir to coat.

9. 9

   Prick them all over with a fork.

10. 10

    Preheat the grill, if using.

11. 11

    Thread one end of a sausage on to a skewer.

12. 12

    Fold a piece of courgette in half, then in half again, and thread on to the skewer.

13. 13

    Follow with a piece of spring onion, then another piece of courgette.

14. 14

    Top with the other end of the sausage.

15. 15

    Repeat to make 8 crescent-shaped kebabs.

* Per serving · 4 servings · Values may vary.

No additional tips available.