Barbeque Lamb Skewers with Tahini Dressing Recipe

Ingredients

• 1.2kg boneless lamb shoulder, cut into 4cm pieces
• 1 tbsp ground coriander
• 2 tsp dried mint
• 1 tbsp dried Greek oregano
• 4 cloves garlic, crushed
• 2 tbsp red wine vinegar
• 1 tbsp brown sugar
• 2 tbsp extra virgin olive oil, plus extra to serve
• 24 fresh bay leaves
• Tahini yoghurt
• 1 tbsp tahini
• ½ cup (140g) Greek-style yoghurt
• ¼ cup (80g) garlic dip (toum)
• 1 tbsp lemon juice
• 1 small Lebanese cucumber, coarsely grated
• 1 long green chilli, thinly sliced