Greek-style Lamb Kebabs 

• 750g lamb, leg or new season shoulder, well trimmed and cubed
• Olive oil
• 1 red and 1 green pepper, cut into chunks
• 1 red onion, cut into wedges
• Salt and freshly-ground black pepper

Marinade

• 250mls Greek-style natural yoghurt
• 2 garlic cloves, crushed
• 1 teasp. ground cumin
• 1 teasp. ground coriander
• Grated rind and juice of 1 lemon

• 185mls Greek-style natural yoghurt
• 1 tablesp. fresh coriander, chopped
• 1 tablesp. fresh mint, chopped
• Grated rind of 1 lemon
• 2 garlic cloves, crushed

Combine the marinade ingredients in a large non-metallic dish. Add the diced lamb and stir to coat well, then cover and place in the fridge for about 2 hours if possible.  Meanwhile soak 8 wooden skewers in water.  This will prevent them scorching. If you are short of time use metal skewers.

Preheat your barbecue or grill to high and brush lightly with oil.  Thread the lamb cubes, peppers and red onion onto the skewers, season and cook for 3-4 minutes on each side until lightly charred and cooked to your taste.

To make the Mint and Garlic Yoghurt Dressing, stir together all the ingredients and season to taste. Drizzle a little dressing over each lamb skewer and serve the rest on the side.