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