Grilled lamb and fig skewers with tzatziki

Babiche Martens

These kebabs give a mediterranean flavour to that old Kiwi favourite, lamb.

Ingredients

500 g	Lamb loins, or fillet, cut into medium sized cubes (Main)
2 Tbsp	Plain unsweetened yoghurt
2 tsp	Cumin seeds
1 tsp	Yellow mustard seeds
2 cloves	Garlic, crushed
1	Lemon, zested and juiced
8	Figs, quartered (Main)

Tzatziki

1 clove	Garlic
2	Lebanese cucumber, or 1 telegraph, finely diced
1 cup	Plain unsweetened yoghurt
1 Tbsp	Mint, finely chopped
2 tsp	Extra virgin olive oil

Directions

1. If using bamboo skewers, soak in cold water for at least 1 hour to prevent burning on the barbie. Cut the lamb into medium-sized cubes and toss in the yoghurt.
2. Heat a pan and toast the cumin and mustard seeds for a few minutes or until the mustard seeds start popping. Add to the lamb with the garlic and lemon. Season with salt and freshly ground pepper and marinate for 30 minutes.
3. Thread the lamb, alternating with the figs, on to the skewers - either bamboo or metal. Heat 1 Tbsp of olive oil in a pan and cook the skewers for approximately 4 minutes on each side.
4. To make the tzatziki, combine all ingredients, season and refrigerate until needed.