Soak eight bamboo skewers in water for 10 minutes. Cut the lamb backstraps into 3cm cubes and thread onto the skewers. Place the lamb skewers in a glass dish.
Combine the remaining ingredients. Pour the marinade over the lamb and leave to marinate for at least 15 minutes.
Heat a barbecue hotplate or chargrill pan to medium. Cook the skewers, turning regularly, for about 10 minutes or until they are done to your liking.
To make the yoghurt dressing, combine the yoghurt, lime zest, lime juice and chopped coriander. Season with freshly ground black pepper.
Notes
Tip Avoid cooking meat on a very high heat as this burns the outside of the meat and can produce potentially carcinogenic compounds. The risk is greatly reduced by using marinades and turning down the heat to gently cook the meat.Nutrition information is per serve (2 skewers) without accompaniments.Images and text from The Feel-Good Family Food Plan by Dr Joanna McMillan with Melissa Clark, photography by Alan Benson. Murdoch Books RRP $35.00.
