Ingredients:

1kg lamb, diced
1 zucchini, cut into 1cm rounds
1 red capsicum, cut into 2cm squares
1 yellow capsicum, cut into 2cm squares
1 red onion, cut into 2cm squares
HARISSA MARINADE
1 large red chilli
2 cloves garlic
1/4 bunch coriander
1/4 bunch mint
juice of 1 lemon
50ml olive oil
4 pinches sea salt
2 pinches cracked black pepper
MINT YOGHURT
500g natural Greek yoghurt
1/2 bunch mint leaves
30g sugar
4 pinches sea salt
2 pinches cracked black pepper
juice of 1/2 lemon

Serves: 4

Method:

To make harissa marinade, place roughly chopped chilli, garlic, coriander and mint with lemon juice, olive oil, salt and pepper in a food processor and pulse to taste.

Toss lamb through marinade and place on skewers with the cut vegetables in order: red capsicum, zucchini, red onion and meat, alternating red to yellow capsicum. Set aside.

To make mint yoghurt, thinly slice the mint leaves, then add the yoghurt with the remaining ingredients and mix through.

Char-grill the skewers and serve immediately with couscous salad and a dollop of mint yoghurt.

Contributor: Cam