- 700g lean boneless lamb
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- a bunch of mint, stalks removed (a supermarket pack is about right)
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 fresh red chilli, deseeded
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 2 small red onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 150g tub low fat natural yogurt
Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.
Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).
Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.
Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.