Barbecued Lamb Kebabs with Yoghurt & Mint

First, make the marinade by putting the yoghurt, lemon juice and zest, olive oil, mint, coriander, garlic, paprika, salt and pepper into a food processor and blending to a smooth consistency. Put the diced lamb into a large plastic bag (such as you would use for freezing food), then tip in the marinade. Squeeze out as much air as you can, then seal the bag and put it in the refrigerator four at least four hours before you plan to start cooking.

When you want to start cooking on the barbecue, light the charcoal and wait for the flames to die down until the coals are light grey and glowing. While you’re waiting, remove the lamb from the fridge, get the prepared veg together and then assemble the kebabs by threading cubes of meat and pieces of pepper, onion and courgette alternately along each skewer. Keep going until everything is used up.

As soon as the charcoal is ready, place the skewers on the grill and cook for about 5 minutes on each side, turning regularly until the meat is well browned all over and any juices run clear. (If you don’t want to use a barbecue, you can cook the skewers under a high grill in your oven for a few minutes on each side, turning them regularly until browned and properly cooked through.) Let the skewers rest for a few minutes on a warmed serving dish, then devour straight away with pittas and your choice of salad.