Yogurt Lamb Kebabs

750 g/11/2 lb lamb fillet pieces
1 clove garlic, peeled and crushed
salt
freshly ground black pepper
150 ml/1/4 pint plain low-fat yogurt
8 small onions, peeled
4 small tomatoes
1 large green pepper, cored, deseeded and sliced
8 button mushrooms, wiped
4 bay leaves
rosemary or parsley sprigs, to garnish

Put the lamb pieces in a dish. Stir the garlic and salt and pepper into the yogurt, pour over the lamb and leave to marinate for several hours or overnight.

Drain the lamb and thread on to 4 skewers, alternating with the onions, tomatoes, pepper, mushrooms and bay leaves. Put the skewers on a wire tray over a roasting tin and cook in a preheated moderately hot oven (190 °C/375 °F, Gas Mark 5) for about 30 minutes.

Garnish with the rosemary or parsley sprigs. If liked, serve with plain boiled rice and the remaining yogurt marinade.

SERVES 4