Lamb kebabs and yoghurt sauce | Lamb and Beef

Ingredients

• 600 g lamb eye of shortloin/backstrap, trimmed
• grated rind and juice 1 lemon
• 2 sprigs mint, leaves only, chopped
• 1 tbsp olive oil
• 2 lebanese cucumbers, halved, seeded, sliced
• 1 red capsicum, finely sliced
• 1 punnet grape or cherry tomatoes, quartered
• mixed salad greens
• extra 3 sprigs mint, leaves only
• plain thick yoghurt and lemon wedges to serve