Ingredients
240 g lemon yoghurt
2 cloves garlic, minced
½ tsp SIDS CRAZY LEMON
1 tsp lemon juice
SIDS SALT & PEPPER to taste
6 fresh mint leaves, minced
1 tbsp Moroccan seasoning
500 g lamb leg steaks cut in 2 cm cubes
rice bran oil
1 small kumera, thin sliced
1 orange capsicum, thick sliced
8 bamboo skewers, soaked o/n
Directions
Combine yoghurt, garlic, SIDS CRAZY LEMON, lemon juice in a bowl. Mix then season with SIDS SALT & PEPPER. Combine mint and ⅔ of the yoghurt mixture in a small bowl and whisk thoroughly then set aside. To the remaining yoghurt mixture, add Moroccan seasoning and whisk. Toss in the lamb to coat well then thread onto the skewers.
Preheat BBQ grill then cook kumera and capsicum, turning occasionally, for 7-8 minutes until tender. Transfer to a tray and cover to keep warm.
Grill the lamb for 3 minutes each side then serve with vegetables, topped with minted yoghurt.
