Minted Lamb Kebabs with Yogurt & Cucumber

If you are using wooden skewers, soak them in cold water for at least 30 minutes to help stop them burning on the BBQ.

In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, chopped mint, parsley if using, ground cumin, ground coriander, smoked paprika, salt and black pepper until well combined.

Add the lamb cubes to the bowl and toss until every piece is well coated in the marinade. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavour and tenderness.

While the lamb marinates, make the sauce. Put the grated cucumber in a clean tea towel or several layers of kitchen paper and squeeze out as much excess water as you can.

In a medium bowl, combine the Greek yogurt, squeezed cucumber, chopped mint, lemon juice, garlic if using, salt and pepper. Stir until smooth, then cover and chill until serving.

When you are ready to cook, light your BBQ and preheat it to medium-high heat. You want a good, even heat for searing the lamb without burning it, roughly the temperature you would use for burgers or chicken kebabs.

Remove the lamb from the fridge 20 minutes before cooking. Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece so the heat can circulate.

Place the skewers on the grill over direct medium-high heat. Cook for 10-12 minutes, turning every 2-3 minutes, until nicely browned on the outside and cooked to your liking inside.

For food safety, aim for an internal temperature of around 63-70 C in the thickest pieces, depending on whether you prefer blushing pink or more well-done lamb.

Transfer the cooked kebabs to a warm plate, cover loosely with foil and rest for 5 minutes. This helps keep them juicy.

Warm the flatbreads or pittas briefly on the grill. To serve, add a handful of shredded lettuce and some tomato and red onion to each flatbread, top with lamb kebab pieces, then spoon over the yogurt & cucumber sauce. Finish with a squeeze of lemon.