Grilled lamb skewers with crushed peas, tzatziki & chilli

This is lamb at its best - full of flavour and a spicy bite!

• Preparation: 30 mins
• Cooking: 10 mins
• Serves: 4

What you need:

For the lamb:

• 800g diced leg of lamb
• Small bunch of thyme chopped
• 1 lemon zested and juiced
• 2 tbsp olive oil
• Salt and pepper

For crushed peas:

• 200g fresh peas, shelled and cooked
• Small bunch of parsley chopped
• Half lemon, juiced
• 2 tbsp extra virgin olive oil
• Salt and pepper

For tzatziki:

• 150g Greek yogurt
• Half a cucumber deseeded and finely chopped
• Small bunch of mint, shredded
• Salt and pepper

To serve:

• 4 warmed pitta breads
• 1 lemon cut into 4 wedges
• 1 red chilli deseeded and finely chopped

What you do:

1. In a medium sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.
2. In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.
3. In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside.
4. Preheat a griddle pan. Then divide the lamb between 4 skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle.
5. When the lamb is cooked, divide between 4 plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.