Mini lamb and mint skewers

1.Combine oil, juice, garlic, spices and lamb in medium bowl. Cover; refrigerate 3 hours or overnight.

2.Blend or process 1 tablespoon of the yogurt with mint and onion. Combine in small bowl with remaining yogurt.

3.Cook drained lamb, in batches, on heated oiled grill plate (or grill or barbecue) until cooked as desired. Cover; stand 5 minutes.

4.Skewer 1 mint leaf then 1 piece of the lamb on each toothpick; serve with minted yogurt.