Ingredients
2 lbs trimmed Lamb Loin, cut into 1-inch cubes
MARINADE
1 cup yoghurt (250ml)
4 tablespoons chopped mint (60ml)
2 tablespoon garlic, minced (30ml)
The zest of 1 lemon
The juice of 1 lime
3 tablespoons olive oil (45ml)
1 teaspoon cracked pepper (5ml)
1 tablespoon olive oil for brushing
Salt and pepper to taste
6 wooden skewers soaked in cool water 1 hour prior to grilling
Aluminium foil
Preparation
Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight. Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil. Preheat barbeque to 375° F/190°C Oil grill, and place a piece of aluminium foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill. Place lamb directly on grill with wooden ends of skewers over aluminium foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminium foil. Let meat rest for 5 minutes before serving.
