Ingredients

• 300ml/1/2 pint Greek-style yogurt

• 1/2 garlic clove, crushed

• generous pinch of saffron powder

• 30ml/2 tbsp chopped fresh mint

• 30ml/2 tbsp clear honey

• 45ml/3 tbsp olive oil

• 3 lamb neck fillets (about 675g/1 1/2 lb total)

• 1 aubergine, cut into 2.5cm/1 in dice

• 2 small red onions, quartered

• salt and ground black pepper

• small fresh mint leaves, to garnish

• mixed salad and hot pita bread, to serve

Serves 4

Method:

1. Mix the yogurt, garlic, saffron, mint, honey, oil and pepper together in a shallow dish.

2. Trim the lamb and cut into 2.5cm cubes. Add to the marinade and stir until well coated. Cover and leave to marinate for at least 4 hours, or preferably overnight.

3. Blanch the diced  aubergine in a saucepan of boiling salted water for about 1-2 minutes. Drain well and then pat dry on kitchen paper.

4. Remove the diced lamb from the marinade. Thread the lamb, aubergine and onion pieces alternately on to skewers.

5. If you are using wooden skewers, soak them in water first. This will prevent them from charring during grilling. Grill for 10-12 minutes, turning and basting occasionally with the marinade, until the lamb is tender.

6. Serve the skewers garnished with mint leaves and accompanied by a mixed salad and hot pita bread.