Makes 4 kebabs

These are delicious lamb BBQ kebabs with a fresh accompanying yogurt drizzle. The flavours are vibrant, and you will notice how fabulous the lemon in the marinade goes with lamb. If counting calories is your thing, be sure to remove visible fat from the lamb and opt for a fat free yogurt. Its unlikely you will even notice the difference in flavour.

2 tsp olive oil
generous squeeze fresh lemon
2 cloves garlic, peeled and minced
½ tsp smoked paprika
2 tsp dried oregano
4 sprigs thyme, leaves picked
salt and freshly ground black pepper
500g diced lamb, visible fat removed
½ red onion
150g fat-free plain yogurt
1 small garlic clove, peeled and minced
small handful mint leaves, finely chopped
pinch ground cumin
1 TB olive oil

Combine the olive oil, lemon juice, garlic, paprika, oregano, thyme and salt and pepper in a large bowl. Add the diced lamb and use clean hands to massage the marinade into the meat evenly. Use a sharp knife to trim the red onion into even-size pieces, approx. same size as the cubes of lamb. Gently fold into the mixture to coat in the seasoned marinade. Cover the bowl and place in the fridge overnight.

Make the yogurt mint drizzle by simply combining the yogurt with the garlic, finely chopped mint, cumin and olive oil. Whisk well to combine, cover and store in the fridge until needed.

When ready to BBQ, remove the marinated lamb and the yogurt mint drizzle from the fridge. Slide the cubes of lamb onto the skewers, alternating with a few pieces of red onion. Once the BBQ is ready, grill the skewers until golden and caramelised.

Serve with the yoghurt mint drizzle and a lovely side salad.