Mini Lamb Kebabs with Yogurt Dip

These little bite-sized kebabs are great for a relaxed lunch or you could also make them as a starter. Prepare ahead of time so that the marinade has time to infuse its flavours into the lamb. The meat needs a minimum of an hour in the fridge.

Ingredients

1 small cucumber

A pinch of salt

200ml low-fat natural yogurt

Sea salt and black pepper to season

300g lamb pieces

1 large orange

2 sprigs of thyme

1 teaspoon wholegrain mustard

Olive oil

1 jar of roasted red peppers

Method

• Peel and grate the cucumber with a coarse grater into a small bowl, stir in the salt and allow to sit for an hour; the salt will draw out the water from the cucumber. After the hour squeeze out the excess water from the cucumber and discard the water.

• In a medium bowl whip up the natural yogurt with some salt and pepper and stir in the cucumber; taste to check the seasoning and adjust if needed. Cover with cling film and put in the fridge until needed.

• Open a large sandwich bag and place the lamb in it, add the zest and juice of the orange along with the leaves from the thyme sprigs and the wholegrain mustard. Season the contents with sea salt and freshly crushed black pepper. Push the air from the bag before sealing it tight, then massage the contents of the bag making sure they’re really well mixed. Allow to marinade in the fridge for at least an hour.

• Heat an ovenproof dish for 10 minutes at 200ºC, then pour the contents of the sandwich bag into it, drizzle lightly with oil and roast for 12–15 minutes.

• In the meantime drain the red peppers and cut into bite-sized pieces.

• Prepare by simply skewering a piece of tender lamb and a piece of red pepper together on a cocktail stick and serve with the yogurt dip.