500g diced lamb
1 red capsicum, cut into 2cm pieces
2 crushed garlic cloves
Juice of 1 lemon
1/2 teaspoon mint
1/2 cup Greek yoghurt
For the Skewers
Soak skewers in water for 1/2 an hour. then thread lamb and capsicum alternately onto skewers and place them in a ceramic dish.
Combine half the garlic, 1/4 cup lemon juice and mint and pour over the lamb skewers. Turn the skewers in the mixture to ensure they are well coated.
Cover and refrigerate for 30 minutes.
Cook on the BBQ for about 5 minutes on each side and serve.
For the Yoghurt and Garlic Sauce
Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve. Serve on the side in a small bowl.
Serve with a green leafy salad and boiled potatoes tossed with garlic and olive oil.
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