Barbecued lamb kebabs

Cook these minty lamb kebabs on the barbecue or under the grill and serve in warm pitta pockets.

Serves: 4

Preparation time: 15 minutes

Cooking time: 12 minutes

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You will need

Preheat the barbecue or grill to high. In a large bowl, mix together the olive oil, mint sauce and lemon juice.
Add the lamb, peppers and courgette and mix to coat in the sauce. Once coated, thread the lamb and vegetables onto 8 wooden skewers (remember to wash hands thoroughly after handling raw meat).
Cook on the barbecue or under the grill for 10-12 minutes, turning occasionally and brushing with any of the mint mixture left in the bowl, until the lamb is cooked and the vegetables are tender and beginning to char at the edges.
Warm the pitta breads on the barbecue or under the grill.
To serve, open the pitta breads to make a large pocket. Put some salad leaves in each pocket, then add the grilled lamb and vegetables (removed from the skewers) and serve with tzatziki.

Cook's tip: To stop the wooden skewers from catching on the barbecue/grill, soak them in water for 30 minutes before use.

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