Serves 4
Preparation: 10 mins + 4 hrs to marinate | Cooking: 5 mins

Ingredients:
450g cubed lamb
1 ½ tbsp Spencers Tandoori rub
2 cups plain yoghurt
1 tbsp mint, finely chopped
1 Lebanese cucumber, peeled, deseeded and finely chopped
1 tsp Spencers mango chutney
Fresh coriander leaves

1. Combine lamb, Tandoori rub and half the yoghurt in a bowl. Stir until lamb is well coated. Marinate in the fridge for at least 4 hours.
2. Place lamb on skewers and grill or BBQ.
3. Combine remaining yoghurt, mint, cucumber and mango chutney in a bowl. Season to taste.
4. Serve Tandoori lamb with mint & cucumber yoghurt on a bed of lettuce or with Indian bread.