Lemon & garlic Lamb skewers
- 500g lamb steak, chopped
- 1 red bell pepper, diced
- 2 garlic cloves, crushed
- 1 lemon, juiced
- 1/2 tsp dried mint
- A little salt and pepper
- 110ml Greek style low-fat yoghurt
- 4 large potatoes
- 1 tbsp Virgin Olive Oil
- Salad leaves (to serve)
Thread lamb and bell pepper onto skewers.
Combine half the garlic, 60ml of the lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture.
Season with salt and pepper.
Cover and refrigerate for 30 minutes.
Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on a high setting, for 8 - 10 minutes or until just cooked through.
Allow to cool slightly.
Cut potatoes into thick slices.
Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil.
Grill for 3 - 4 minutes each side for medium or until cooked to your liking.
Spray potato slices with oil. Cook on barbecue plate for two minutes each side or until golden. Once cooked, move them onto a plate.
Divide your salad leaves between plates. Top with the skewers. Serve with potatoes and yogurt.