Andrew Smyth served up minty Barbecue lamb kebabs on today’s episode of Lorraine.

The ingredients are: 4 tbsp natural yogurt, plus a little extra for dip, 2 tbsp olive oil, Zest and juice of ½ lemon, 1 clove of garlic, minced, 3 large sprigs of mint, finely chopped, plus a little extra for dip, 500g lamb steaks, cubed, Salt & pepper, 1 small courgette, cut into chunks, 1 small red pepper, cut into chunks and 1 red onion, cut into chunks.