Welsh Lamb Kebabs with Yoghurt Dip

Welsh Lamb Kebabs with Yoghurt Dip (serves 4)
  

INGREDIENTS - KEBABS

• 600g boned leg of Welsh lamb cut into cubes
• 200g natural yoghurt
• 1tsp ground cumin
• 1tsp ground coriander
• ½ tsp turmeric
• 1tsp fresh chopped mint
• Salt and pepper to taste

INGREDIENTS - YOGHURT DIP

• Half a grated cucumber
• 200g natural yoghurt
• 1 clove crushed garlic
• 1 tablespoon chopped fresh mint
• Salt and pepper to taste

METHOD - KEBABS

1. Combine all the ingredients and leave to marinade overnight.
2. Put about 4 cubes of lamb on each skewer.
3. Place on a baking tray under the grill for about 5 minutes each side to serve pink, or longer if you prefer them well done.

METHOD - YOGHURT DIP

1. Grate cucumber, season with salt and pepper and leave in a colander for 10 minutes to drain excess moisture.
2. Combine with yogurt, mint and garlic in a bowl, season to taste and serve with the kebabs.