Mary's chilli lamb skewers with minted yogurt cooler

• lean boneless lamb↗700g g
• a bunch of mint

  stalks removed (a supermarket pack is about right)

• fresh red chilli↗1

  deseeded

• small red onions↗2
• tub low fat natural yogurt150g g

Step-by-step instructions

1. 1

   Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.

2. 2

   Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).

3. 3

   Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.

4. 4

   Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.