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Lamb Kebabs

450g shoulder or leg of lamb, off the bone, trimmed & cut into 3cm chunks
150ml x natural yogurt
1 x tsp ground coriander
1 x pinch ground cumin
1 x Pinch of black pepper
The juice from ½ a lemon
For the cucumber and tomato raita
250 ml x Greek yogurt
½ x cucumber, deseeded and finely diced
4 x tomatoes or 16 cherry tomatoes, chopped
2 x tbsp chopped coriander or mint
1 x tsp ground cumin seeds

For the lamb: Mix together the yogurt, coriander, cumin, black pepper and lemon juice into a medium sized mixing bowl and use to marinade the lamb for at least an hour, overnight if possble.

For the cucumber and tomato raita: mix the yogurt, cucumber, tomatoes, herbs and cumin together. Season to taste and chill in the fridge.

Thread the meat onto metal skewers, or use wooden satay sticks that have been soaking in water for an hour (to prevent them catching fire). Season & grill on the BBQ for 8-10 minutes, turning them frequently and basting with the marinade every so often. Serve with the raita dip.