Sticky jerk lamb kebabs

Feasting on lamb under the sun – it doesn't get much more Aussie than that! - by Better Homes and Gardens

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Ingredients

1 Tbsp brown sugar

1 tsp allspice

1 tsp ground ginger

1 tsp ground cinnamon

1 tsp ground cumin

Freshly ground black pepper

Pinch ground cloves

Pinch cayenne pepper

Zest and juice of 1 large lime

1 Tbsp honey

1 Tbsp chopped thyme

900g lamb leg steaks, trimmed of fat, chopped

85g (⅓ cup) low-fat Greek-style natural yoghurt

3 Lebanese bread rounds, halved, to serve

Combine the brown sugar, allspice, ginger, cinnamon, cumin, black pepper, cloves and cayenne pepper in a bowl. Stir in the lime zest and juice, honey and thyme. Add the lamb and toss to coat.
Thread the lamb onto metal or wooden skewers.
Preheat a barbecue chargrill or chargrill pan over medium-high heat. Add the kebabs and cook for 2-3 minutes each side, or until the meat is charred but the inside is still a little pink.
Serve with the yoghurt, Lebanese bread and salad.

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