Lamb and Veggie Kebabs with Yoghurt Mint Sauce

Ingredients:

• 500g Our Cow Grass Fed Diced Lamb 
• 1 small red onion, cut into wedges
• 250g cherry tomatoes 
• 1 medium zucchini, cut into 1cm thick pieces, then halved 
• 1 red capsicum, cut into 3cm pieces
• 1 yellow capsicum, cut into 3cm pieces
• 2 tbsp olive oil
• 1 tbsp Moroccan seasoning

Yoghurt Mint Sauce

• 1/2 cup Greek yoghurt 
• Juice of half a lemon
• 1 tbsp minced garlic 
• 2 tbsp fresh mint, finely chopped
• Salt to taste 
• To serve: fresh mint, finely chopped

Method:

1. Place the Our Cow Grass Fed Diced Lamb, oil, Moroccan seasoning, onion, tomatoes, zucchini, and capsicum in a large bowl. Season with salt and pepper and toss well to coat. 
2. Thread lamb and vegetables alternatively onto the skewers.
3. Heat a fry pan or BBQ over medium-high heat. Cook skewers for 2-4 minutes on each side or until meat is cooked to your liking.
4. Set aside on a plate for 5 minutes to rest.
5. In a small bowl, combine all ingredients for the sauce
6. Serve kebabs with yoghurt sauce and top with fresh mint.
7. Enjoy!