Serves 4
Preparation time 10 minutes, plus marinating and soaking
Cooking time 8–10 minutes
150 ml (¼ pint) low-fat natural yogurt
1 garlic clove, crushed
2 tablespoons chopped mint
1 tablespoon mint sauce
350 g (12 oz) lean boneless lamb, cubed
2 small red or white onions, cut into wedges
1 green pepper, cored, deseeded and cut into wedges
To serve
green salad
couscous
lemon wedges(optional)
Soak 8 wooden skewers in cold water for at least 30 minutes, to prevent them burning while the kebabs are cooking; if using metal skewers, you can leave out this step, of course.
Mix together the yogurt, garlic, mint and mint sauce in a bowl. Add the lamb and stir well. Cover and leave to marinate in a cool place for 10 minutes or preferably in the refrigerator for at least 1 hour, to allow the meat to absorb more of the flavours.
Thread the lamb and onion and green pepper wedges alternately on to the wooden or metal skewers (metal skewers help the meat to cook right through), arrange on a grill rack and cook under a preheated medium-hot grill for 8–10 minutes, turning once, until the meat is cooked through and the onions and peppers are softened and starting to brown. Alternatively, grill the skewers in a preheated griddle pan or over a barbecue.
Serve hot with green salad, couscous and lemon wedges, if liked.
For curried lamb kebabs, mix the yogurt with 1 tablespoon mild curry paste, 1 tablespoon mango chutney and 1 chopped garlic clove. Marinate the lamb as above, thread on to the skewers alternately with the onions and green pepper, grill as above and serve with rice.