Lamb skewers with mint and garlic yoghurt

250ml thick greek yoghurt
2 garlic cloves, crushed
1 tsp ground cumin
2 tsp ground corianger
juice 1 lemon
700g lamb leg, diced
olive oil for brushing

For the yoghurt
175ml thick greek yoghurt
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint, plus a few leaves to serve
1 tsp grated lemon zest
1 garlic clove crushed

Mix together the top ingrediants in a non-metallic dish and stir the lamb to coat well, then cover and refridgerate for at least 2 hours.

Pregeat the griddle pan to high and brush lightly with oil. Thread the lamb cubes onto the skwers and cook for 2-3 mins each side until lightly charred and cooked to your taste.

Stir the yoghurt ingrediants together and season to taste. Serve the lamb skewers drizzled with a little mint and garlic yoghurt or with the yoghurt as a dip.