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Curtis Stone’s lamb and mushroom skewers with coriander-mint yoghurt

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Gluten free
  • Wheat free
  • No added sugar
  • 2 serves veg or fruit

Curtis’ lamb skewer recipe is a treat at Easter, or any time of year. It’s gluten free, too. 

  • Serves6
  • Cook time15 minutes
  • Prep time20 minutes, (+ chilling & 2 hours marinating time)
Lamb and mushroom skewers with coriander-mint yoghurt


  • 2/3 cup (160ml) extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1 tbs finely chopped thyme
  • 1 tsp sumac
  • 2 lemons, rind finely grated
  • 900g Coles Australian Lamb Leg Roast Boneless, trimmed, cut into 3cm pieces
  • 750g oyster mushrooms, halved if large

Yoghurt sauce

  • 1 cup (280g) plain yoghurt
  • 1/3 cup chopped coriander
  • 1/3 cup chopped mint
  • 1 tbs lemon juice
  • 1 tbs olive oil

Nutritional information

Per serve: Energy: 2130kJ/510 Cals (24%), Protein: 35g (70%), Fat: 39g (56%), Sat Fat: 9g (38%), Sodium: 656mg (33%), Carb: 3g (1%), Sugar: 3g (3%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a medium bowl, combine the oil, garlic, thyme, sumac and lemon rind. Season well. In a large bowl, toss the lamb and 1/4 cup (60ml) of the oil mixture to coat. Cover and place in the fridge for at least 2 hours to develop the flavours.

  2. Step 2

    To make the yoghurt sauce, in a food processor, process yoghurt, coriander, mint, lemon juice and oil. Season. Cover and place in the fridge to chill.

  3. Step 3

    Heat a barbecue grill or chargrill on medium-high. Thread lamb onto 6 metal or soaked bamboo skewers. Cook on the grill, turning, for 6 mins or until evenly browned and cooked to medium-rare doneness. Transfer to a serving platter to rest.

  4. Step 4

    Meanwhile, toss the mushrooms in a large bowl with the remaining oil mixture to coat. Thread mushrooms onto 12 metal or soaked bamboo skewers. Cook on the grill, turning once, for 8 mins or until mushrooms are tender and lightly charred.

  5. Step 5

    Place the mushroom skewers on the serving platter with the lamb skewers and serve with yoghurt sauce.

Recipe tip

Serve with sumac, mint leaves, coriander leaves, thyme sprigs and lemon wedges

Use it up
If you have any leftover yoghurt sauce, use it to drizzle over roast beef or our Sticky Slow-Roasted Lamb.