Lamb Skewers with Lemon&Garlic

Ingredients (serves 4)

• 500g lamb leg steak, diced
• 1 red capsicum, cut into 2cm pieces
• 2 garlic cloves, crushed
• 1 lemon, juiced
• 1/2 teaspoon dried mint
• 1/2 cup low-fat Greek-style yoghurt
• 4 large coliban potatoes
• olive oil cooking spray
• 80g You'll love Coles classic salad leaves
• 1 Lebanese cucumber, thinly sliced

Method

1. Thread lamb and capsicum alternately onto (pre-soaked) skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.

2. Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.

3. Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through. Allow to cool slightly. Cut potatoes into 1cm-thick slices.

4. Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Spray potato slices with oil. Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.

5. Divide salad leaves and cucumber between plates. Top with skewers. Serve with potato and yoghurt.