Ingredients
Yoghurt and mint dipping sauce
Method
1.Combine oil, juice, garlic and spices in medium bowl, add lamb, toss to coat in marinade. Cover and refrigerate 3 hours or overnight.
2.To make yoghurt dipping sauce: blend or process 1 tablespoon of the yogurt with mint and onion. Combine in small bowl with remaining yogurt.
3.Cook drained lamb in batches on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover and let stand for 5 minutes.
4.Skewer 1 mint leaf then 1 piece of the lamb on each toothpick. Serve with yogurt dipping sauce.