Lamb kebabs with yoghurt mint sauce

Preparation: 10 minutes, plus marinating;

Cooking: 15 minutes;

Serves: 4

Ingredients

• 500g diced lamb
• 1 tablespoon Worcestershire sauce
• ¼ cup tomato juice
• ¼ cup tomato puree
• 1 clove garlic, crushed
• 1 teaspoon grated ginger
• 1 tablespoon chopped fresh basil
• 2 tablespoon chopped fresh parsley
• 1 tablespoon olive oil

Yoghurt mint sauce

• 2 cups low-fat natural yoghurt
• 2 cloves garlic, crushed
• 2 tablespoon finely sliced fresh mint leaves
• Freshly ground black pepper, to taste

Method

1. Combine Worcestershire sauce, tomato juice, tomato puree, garlic, ginger and herbs in a shallow dish.
2. Marinate diced lamb overnight.
3. Soak eight wooden skewers in water for about 10 minutes.
4. Pat lamb dry and thread onto skewers and cook on a barbecue plate or under the grill for 10 – 15 minutes or until tender.
5. Combine yoghurt and sauce ingredients in a serving bowl. Chill.
6. Serve kebabs with chilled yoghurt sauce for dipping.