Grilled Lamb Kebabs in Tomato Bed

Remove the tendons from the lamb. Leave the fat on, so that the meat retains its flavor during cooking and remains juicy. Cut the meat into cubes of about 3 cm.

For the marinade, mix salt, yogurt, garlic and enough pepper. Mix with the meat cubes and leave in the refrigerator for one night, or at least 4 to 5 hours.

Put meat cubes on wooden skewers and grill under broiler, turning, for about 8 to 10 minutes.

Cut meat tomatoes and onions into very fine strips, arrange on a platter. Season with salt and pepper. Season sour cream or crème fraiche with salt and juice of one lemon. Arrange hot kebabs on the bed of vegetables. Pour the sauce over them and serve them on the spot.

Serve with fresh farmhouse bread.

Tip: Use creamy natural yogurt for an even finer result!

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