Goat kebabs with root vegetables and dill yoghurt

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the skewers

  • bunch thyme, leaves finely chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 2 garlic cloves, crushed
  • 50ml/2fl oz red wine vinegar
  • 50ml/2fl oz olive oil
  • 600g/1lb 5oz kid goat meat (leg or loin), diced
  • 1 lemon, zest and juice

For the vegetables

  • drizzle olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, cored and finely chopped
  • ½ swede, finely chopped
  • 2 carrots, peeled and finely chopped
  • bunch dill, finely chopped
  • 1 tsp toasted and crushed fennel seeds
  • 1 tbsp honey
  • 1–2 tsp sherry vinegar

For the dill yoghurt

  • 100g/3½oz Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1 lemon, juice only
  • 1 tbsp finely chopped dill
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