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2 lbs trimmed Lamb Loin, cut into 1-inch cubes

1 cup yoghurt (250ml)
4 tablespoons chopped mint (60ml)
2 tablespoon garlic, minced (30ml)
The zest of 1 lemon
The juice of 1 lime
3 tablespoons olive oil (45ml)
1 teaspoon cracked pepper (5ml)

1 tablespoon olive oil for brushing
Salt and pepper to taste
6 wooden skewers soaked in cool water 1 hour prior to grilling
Aluminium foil

Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight.

Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil.

Preheat barbeque to 375 F/190C

Oil grill, and place a piece of aluminium foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill.

Place lamb directly on grill with wooden ends of skewers over aluminium foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminium foil. Let meat rest for 5 minutes before serving.

Yield: 6 skewers

1 cup Greek yoghurt (250 ml
a cucumber seeded, grated and drained
3 garlic cloves grated
The juice of 1 lemon
3 tablespoons fresh mint chopped fine (45 ml)
Salt and pepper to taste

Seed cucumber with a melon baler or spoon. Grate the cucumber with a cheese grater and squeeze out any juice with the palms of your hands. Discard liquid. Grate or chop the garlic.
Mix all ingredients in a bowl. Cover and let sit for 20 minutes.

Serve with Lamb Souvlaki.

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