Serves 4.


  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 1 tbs chopped rosemary
  • 1 tbs paprika
  • 1 tbs lemon juice
  • 500g lamb fillet, cubed
  • Greek style yoghurt

Combine garlic, oil, rosemary, paprika, and lemon juice.  Add the lamb and season to taste, then leave to marinade covered in the fridge for a couple of hours.

If using wooden skewers, soak them in water for at least half an hour to stop them burning during cooking.

Skewer the lamb, and cook for around 8 minutes on a medium-high barbeque, turning occasionally.   Serve with salad and the yoghurt, dusted with a bit of extra paprika.