Marys lamm-spett med mynt-yoghurt-cooler

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1. 1
   Cut the lamb into mouthful sized chunks. Chop the mint and put half in a large bowl and half in a small bowl. Finely chop the chilli and add half to each bowl.
2. 2
   Stir 3 tbsp of olive oil into the large bowl, season, then add the lamb and turn until glistening and well coated (you can do this up to a day ahead).
3. 3
   Finely chop half an onion and add to the small bowl with the yogurt. Season, stir well, then chill until ready to eat (it will keep for a day in the fridge). Cut the rest of the onion into wedges and separate the layers.
4. 4
   Thread the lamb on to four large skewers, with onion in between. Preheat the grill or barbecue and cook the skewers for 6-8 minutes, turning until evenly browned. Serve the lamb with dollops of cooler, a leafy salad and hot new potatoes.