Marinated Garlic, Red Wine and Rosemary Lamb Kebabs with Minted Lemon Yoghurt

This recipe's at its best when marinated overnight in the fridge, but if you're in a hurry you can cut it down to 20 minutes. These are great to toss on the BBQ or grill for a party. We serve them with wholemeal pita breads cut into quarters, spread with a little garlic and low-fat margarine and barbequed lightly. Mmm... toasty!

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Step 1

Makes 4 servings of 3 skewers each. 1) Combine lemon juice, olive oil, salt, pepper, garlic, red wine and rosemary leaves in large bowl or sealable container. 2) Add cubed lamb to mix and turn to coat thorougly in marinade. Cover with plastic wrap or seal with lid and refrigerate for minimum of 20 minutes, but preferably overnight. 3) Soak the bamboo skewers in cold water to prevent the ends from burning and turning black. 4) While skewers are soaking, heat up the BBQ or grill. 5) While BBQ is heating up, thread combinations of marinated lamb cubes, red peppers (capsicum), zucchini and red onion on to skewers and start cooking on the BBQ for between 15-20 minutes, turning occasionally, until lamb is done. 6) While lamb is cooking, mix yoghurt, 1 tbsp of lemon juice, chopped mint and cucumber. Drizzle over cooked kebabs to serve. Enjoy! NOTE: Sometimes we'll baste the kebabs with the leftover marinade while we're cooking them...waste not want not! Number of Servings: 4 Recipe submitted by SparkPeople user LECTERCLARICE.

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