Moroccan lamb kebabs

1 Place lamb, garlic, spice mix, parsley and half the lemon juice in a bowl. Leave in the fridge to marinate for 1 hour, or overnight.

2 When ready to cook, heat a griddle pan or grill to high. Pierce 1 tomato onto each skewer. Remove lamb from marinade and push pieces onto skewer. End kebab with another tomato. Grill for 5-6 minutes, turning skewers occasionally to cook evenly. For pink lamb, cook for 3 minutes. Cook for 5 minutes for well-done.

3 While lamb is cooking, make dressing: combine yoghurt, mint, the remaining lemon juice and seasoning (if preferred). Keep chilled until serving. Serve with the lamb.