6 bamboo skewer, soaked for 15 minutes
800g or 2 pounds diced leg of lamb, trimmed of fat
6 cloves garlic, crushed
2 tbsp Moroccan spice
3 tbsp chopped fresh parsley
12 cherry tomatoes
2 cup low-fat natural yoghurt
1 lemon, juice
3 tbsp chopped fresh mint
6-12 cup of salad, to serve on the side
Step 1. Combine lamb, garlic, spice, parsley and half the lemon juice in a bowl. Leave in the fridge to marinate for 1 hour or overnight.
Step 2. Heat grill to high. Push 1 tomato onto skewer. Thread pieces of lamb onto skewer. End the kebab with another tomato. Grill for 5-6 minutes, turning skewers to cook evenly. For rarer lamb, cook for only 3 minutes
Step 3. While lamb is cooking, make creamy dressing: combine yoghurt, mint and remaining lemon juice. Keep chilled until serving. Serve creamy dressing with lamb accompanied by a fresh side salad.