Skewers of Lamb with Mint
|Low fat natural yogurt||1⁄2 Pint (300 Milliliter)|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Saffron powder||1 Pinch|
|Mint||30 Milliliter, chopped (2 Tablespoon)|
|Clear honey||30 Milliliter (2 Tablespoon)|
|Olive oil||45 Milliliter (3 Tablespoon)|
|Lamb neck fillet||1 1⁄2 Pound (675 Gram)|
|Red onions||2 Small, quartered|
|Mint leaves||1 Small (For Garnish)|
1. In a shallow dish, mix together the yogurt, garlic, saffron, mint, honey, oil and ground black pepper.
2. Trim the lamb and cut into 2.5 cm / 1 in cubes. Add to the marinade and stir until well coated. Leave to marinate for at least 4 hours.
3. Cut the aubergine into 2.5 cm / 1 in cubes and blanch in boiling salted water for 1-2 minutes. Drain well.
4. Preheat the grill. Remove the lamb cubes from the marinade. Thread the lamb, aubergine and onion pieces alternately on to skewers. Grill for about 10-12 minutes, turning and basting occasionally with the marinade, until the lamb is tender. Serve the skewers on a bed of lettuce, garnished with mint leaves and accompanied by hot pitta bread.