Lamb Kebab Tray Bake with Mint Yoplait Skyr

Mon, 7 September 2026

Serves - 4

Prep: 15 mins

Cook: 35–40 mins

Ingredients

For the tray bake

· 500g lamb mince

· 1 red onion, cut into wedges

· 2 peppers, sliced

· 400g baby potatoes, halved

· 1 courgette, sliced

· 2 tbsp olive oil

· 2 tsp ground cumin

· 2 tsp smoked paprika

· 1 tsp dried oregano

· 1 tsp garlic granules

· ½ tsp Chilli flakes

· 1 tsp of salt

· Black pepper

· Juice of ½ lemon

For the mint Skyr

· 250g natural Yoplait Skyr

· 1 small handful fresh mint, finely chopped

· ½ cucumber, grated and squeezed dry

· 1 small garlic clove, finely grated

· Juice of ½ lemon

· Salt and pepper

To serve

· Warm flatbreads or pittas

· Cherry tomatoes

· Cucumber

· Pickled red onion

· Fresh parsley or mint

· Lemon wedges

Method

1. Heat the oven to 200°C fan / 220°C conventional.

2. Add the baby potatoes, red onion and peppers to a large roasting tray. Toss with 1 tbsp olive oil, a pinch of salt and pepper. Roast for 15 minutes.

3. Meanwhile, put the lamb mince in a bowl. Add cumin, smoked paprika, oregano, garlic granules, Chilli flakes, salt, pepper and lemon juice. Mix well.

4. Break the seasoned lamb into small rough chunks rather than making neat meatballs, this gives it that lovely kebab-shop texture.

5. Remove the tray from the oven and add the courgetti and lamb. Drizzle with the remaining olive oil and toss everything together.

6. Return to the oven for 20 to 25 minutes, turning everything halfway through, until the lamb is cooked through and starting to caramelize around the edges.

7. While it cooks, make the mint Skyr. Mix the Yoplait Skyr, mint, cucumber, garlic and lemon juice together. Season well with salt and pepper. Add a splash of water if you’d like it to be a little thinner for drizzling.

8. Serve the hot lamb and vegetables with warm flatbreads, salad and a generous spoonful/drizzle of mint Skyr.