Grill these slowly and finish them off in the oven. You can also press them onto a skewer.
1kg Leg or shoulder of lamb, cut into 2cm cubes
3 tablespoons Dilmah Exceptional Gentle Minty Green Tea, brewed strong strained, liquid reserved, 2 teaspoons of brewed tea leaves reserved
2 medium brown onions, thinly sliced
2-3 tablespoons coarsely chopped flat-leaf parsley
1 teaspoon salt
Freshly ground black pepper
Pinch of allspice (optional)
3-4 tablespoon roasted pine nuts (optional)
1 green cucumber, coarsely grated
250g Greek-style yoghurt
½ teaspoon ground white pepper
1 teaspoon lemon juice
1 teaspoon white vinegar
1 garlic clove, crushed
1 teaspoon olive oil
1 teaspoon salt
Preheat a charcoal grill.
Place the lamb and brewed Gentle Minty Green Tea in a large glass or ceramic bowl. Cover and place in the fridge for 30 minutes to marinate.
Transfer the lamb to the bowl of a food processor with the onion, parsley, salt and pepper and process until finely chopped. Transfer to a bowl. Add the all spice, pine nuts and reserved tea leaves and mix until well combined.
Shape lamb into 10cm-long oval shapes and place on a plate. Place in the fridge to set.
Meanwhile, to make the tzatziki, use your hands to squeeze as much liquid from the cucumber as possible. Place in a bowl. Add the yoghurt, pepper, lemon juice, vinegar, garlic, oil and salt and stir to combine.
Cook the kebabs on the charcoal, turning occasionally, for 5-8 minutes until well browned on all sides and cooked through. Arrange on serving platter. Serve immediately with tzatziki.