Cajun Lamb Kebabs

Ingredients

• 600g diced lamb, cut into 2cm pieces (shoulder or leg)
• 1 tablespoon cajun seasoning (see note)
• olive oil cooking spray
• 200g Tamar Valley Greek Style Yoghurt
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons lemon juice
• 4 wholemeal pita breads
• 75g baby rocket
• lemon wedges, to serve

METHOD

• Step 1
  Place lamb and seasoning in a bowl. Toss to coat. Thread lamb onto skewers. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook skewers for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
• Step 2
  Meanwhile, place yoghurt, mint, lemon juice and salt and pepper in a bowl. Stir to combine.
• Step 3
  Cook pita breads on barbecue plate or chargrill until browned. Place on plates. Top with rocket, kebabs and yoghurt. Serve with lemon wedges.

I'd possibly suggest a good cold beer with this one, depending on how much spice you add.