Before he became famous in the role of Crocodile Dundee, Paul Hogan featured in an advert for the Australian Tourist Board, when he offered to "slip another shrimp on the barbie", to welcome American visitors “down under”. But shrimps - or rather prawns, as we usually call them in both Australia and the UK - aren’t the only things you can barbecue when you want to take advantage of the summer evenings and entertain your friends in the garden.

So here’s a really simple recipe we think you’ll enjoy instead of the usual bangers and burgers - or fiddly little shrimps, which might fall through the barbecue rack!

Lamb Kebabs With A Herb Dip

Kebabs

350g of cubed shoulder of lamb (approx. 36 x 2cm chunks)
2 tablespoons sunflower oil
1-2 crushed garlic cloves
2 tablespoons chopped parsley
A good pinch of salt & pepper



Herb Dip

125g fromage frais or Greek yoghurt
1 tablespoon chopped chives
I tablespoon finely chopped shallots or spring onions
I tablespoon chopped mint

Method

1.Put the kebab ingredients in a covered bowl and leave to marinade for 30 minutes at room temperature, or marinate overnight in the fridge and bring to room temperature for a few minutes before cooking. If using wooden skewers, soak these in water while the lamb is marinating to prevent them burning (or use metal skewers).

2.Mix the ingredients for the dip and chill until needed.

3.Thread each skewer with about 3 chunks of lamb and barbecue for 12-16 minutes, turning occasionally until browned outside and just cooked through.

Serve the kebabs with the herb dip and some salad or push the meat off the skewers and serve, drizzled with the dip, in a toasted burger bun, floury bap or warm pitta with lettuce, tomatoes and finely chopped red onion.