Ingredients:

750g Leg Lamb (Cut Into 2½cm Cubes)
250ml Buttermilk (Skim Milk Yoghurt)
½ Teaspoon Black Pepper (Freshly Ground)
Pinch of Rosemary
12 Mushrooms Caps (Large)
2 Zucchinis (Sliced)
2 Tablespoons Oil
2 Green Peppers (Seeded & Sliced)
8 Tomatoes (Quartered)
8 Onions (Small)

Method:

1. Mix the buttermilk (or skim milk yoghurt), pepper and rosemary together and pour over the cubed lamb.
2. Marinate for at least one hour, turning occasionally.
3. Marinate the mushroom caps and zucchini slices in oil with a pinch of salt and turn frequently.
4. Drain meat meat and arrange on skewers alternatively with vegetables.
5. Cook over barbecue until meat is tender.