Lamb Kebabs with Yoghurt and Mint Sauce

Ingredients

• 500g lamb neck fillets
• 2 cloves of garlic, minced
• 1 tbsp olive oil (or any cooking oil available)
• Juice of 1 lemon
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• Salt and pepper to taste
• Wooden or metal skewers (if wooden, soak in water for at least 30 minutes before grilling)
• 250g natural yoghurt
• 2 tbsp fresh mint, finely chopped
• Salt to taste

Method

1. Cut the lamb neck fillets into even, bite-sized cubes. In a bowl, mix together olive oil, lemon juice, minced garlic, ground cinnamon, ground cumin, salt, and pepper. Add the lamb cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
2. In a small bowl, combine natural yoghurt, chopped mint, lemon juice, and a pinch of salt. Mix well and refrigerate until ready to serve.
3. Preheat your grill to a medium-high heat.
4. Thread the marinated lamb pieces onto skewers.
5. Place the skewers on the grill and cook for 10-15 minutes, turning occasionally, until the lamb is cooked to your liking.
6. Serve the lamb kebabs hot with the yoghurt and mint sauce on the side.

This recipe will make approximately 10-12 skewers, depending on the size of your lamb cubes and the length of your skewers. This number is ideal for a buffet as it allows for multiple guests to enjoy the dish. Remember to adjust the quantity based on the number of guests and the variety of other dishes being served.