Greek-style Lamb Kebabs

Another quick recipe, with great summery flavours. Delicious cooked either on the barbecue or under the grill.

Serves 4

750g11/2 lb lamb, 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

250ml/9 fl oz Greek-style natural yoghurt
2 garlic cloves, crushed
1 teasp. ground cumin
1 teasp. ground coriander
Juice of 1 lemon

Mint and Garlic Yoghurt Dressing

185mls/61/2 fl oz 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.

Meanwhile make the Mint and Garlic Yoghurt Dressing:

Simply stir together all the ingredients and season to taste.

Drizzle a little dressing over each lamb skewer and serve the rest on the side.