Turkish Lamb Shish-Kebob with Mint and Yoghurt
1 tbl tomato, paste
1/2 cup oil
2 tbl brown sugar
3/4 lb cubed lamb
1 sprg mint
1/2 cup yoghurt
* Stir the tomato paste, oil and brown sugar together in a bowl. Add the cubed lamb and let it sit in the oil mixture for 1/2 an hour.
* When your barbecue is ready, thread the lamb onto skewers and cook for 3-4 minutes, turn them over and cook for a further 3 minutes.
* Chop the mint, stir it into the yoghurt and serve it alongside the lamb skewers.