This is quickly put together for a mid week meal and quite tasty with the addition of the sauces. I always love the addition of an “extra” sauce – it can be drizzled over meat, rice or be a dip for bread. Serve this easy meal with vermicelli-rice and a green salad.

Ingredients:

750g boneless leg of lamb cut into chunks

3 tablespoons olive oil

2 teaspoons sea salt

1/2 teaspoon black pepper

1/4 cup red onion minced (about 1/2 small red onion)

1/4 cup mint minced + 1 tablespoon

1 tablespoon sugar

1/2 cup wine vinegar (any type is fine)

1 tablespoon tahini

Juice of 1 lemon or lime

2/3 cup plain yogurt

Directions:

Preheat oven to 425 or preheat BBQ. Combine 1 tablespoon olive oil, 1 1/2 teaspoons salt, pepper and diced lamb into bowl. Stir and set aside.

Make sauces: in small bowl combine wine vinegar, red onion, 1/4 cup mint, sugar and salt. Stir and allow to macerate.

Skewer lamb onto metal or wood skewers and place in preheated oven or on BBQ. Allow to cook for 15-20 minutes turning occasionally.

Meanwhile make tahini yogurt sauce: combine yogurt, tahini, lemon, 1/2 teaspoon salt, remaining 2 tablespoons olive oil and 1 tablespoon mint. Stir well to combine.

Remove skewers from oven and serve with sauces and rice.