Turkish Shish Kebabs
1 kg lamb leg, diced into 3cm pieces
500ml plain or Greek style yoghurt
2 tablespoons olive oil
3 cloves garlic, peeled and crushed
1 teaspoon dried red pepper fl akes
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 medium zucchini, cut into 1⁄2 cm slices
1 red onion, peeled and cut into 2 cm pieces
1 red capsicum, cut into 2 cm pieces
1 green capsicum, cut into 2 cm pieces
8 cherry tomatoes
12 metal skewers or wooden ones soaked in water for at least an hour.
Combine all ingredients for the shish kebabs and marinate overnight or up to twenty four hours.
Place the meat on eight skewers and cook over high heat. While the meat is cooking, divide the vegetables among four skewers and cook along side the meat.
Serve two lamb and one vegetable kebab per person with pita or Turkish bread.