<p><strong>Kebabs&nbsp;</strong></p>

<p>1.Finely chop the Thyme, Rosemary, and Scotch Bonnet and put into a bowl.</p>

<p>2. Add the crushed garlic, grated onion, sea salt, pepper and olive oil. &nbsp;Mix well to treat a marinade.</p>

<p>3. Add the diced lamb and marinade for two hours or overnight in a fridge.</p>

<p><strong>Dip/Dressing</strong></p>

<p>1. Mix the greek yoghurt, mint, mango chutney, cumin seeds and chilli powder, along with 1/2 a clove of crushed garlic, and salt and pepper.</p>

<p>&nbsp;</p>

<p><strong>Cooking</strong></p>

<p>Thread the meat on to skewers. Barbecue or grill, turning the skewers about every 3min until they are cooked evenly on each side. &nbsp;They are best cooked on a very hot BBQ</p>