Method

• To make the tzatziki: peel, deseed and grate the cucumber, use a clean muslin or tea towel and squeeze any liquid out of the cucumber and discard, then put the pulp into a bowl.
• Crush the garlic clove and stir in the yogurt, olive oil, freshly chopped dill and salt.  Chill for at least 30 minutes to allow the flavours to come together.
• Taste and check the seasoning before serving with a swirl of olive oil and a little extra chopped dill. Allow to chill.
• Meanwhile make the spiced lamb by peeling and finely chopping the garlic clove and mixing it with the paprika, cumin, olive oil and juice of ½ lime and season well.  Cut the lamb into cubes and add it to ensure it’s coated and allow to marinate for 1 hour or overnight.
• Thread the lamb pieces onto a soaked wooden skewer and heat a griddle pan until really hot before adding the lamb.  Cook until golden and slightly charred. Add the remaining lime juice to the pan and allow to sizzle.
• Serve with the chilled tzatziki and a Greek salad for a delicious supper.
• Greek salad: Simply combine 4 vine tomatoes, quartered, with ½ cucumber, cut into chunks, ½ red onion thinly sliced, 12 kalamata olives, 1 teaspoon dried oregano, 85 g feta cheese, cubed and 2 tablespoons extra virgin greek olive oil. Season well!