1 tbsp garlic infused oil

2 tbsp chopped mint

1 tbsp ready-made mint sauce

150g/5½oz lactose free natural yogurt

375g/13oz lean lamb, cubed

400g/14oz ready to eat quinoa

lemon wedges, to serve

salt and freshly ground black pepper

Serves - 4


Mix together the garlic infused oil, mint, mint sauce and lactose free yogurt in a bowl, add the lamb and stir well.

Cover and leave to marinate in a cool place for 10 minutes. Heat the ready to eat quinoa. Set aside.

Preheat the grill to a hot setting. Thread the lamb on to 8 metal skewers and cook under the grill for 8-10 minutes, or until cooked through.

Serve the kebabs with lemon wedges and the quinoa.

Recipe adapted from: Good Food
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