Maureen's Moroccan Lamb

400g Leg of Lamb
1 Tbsp olive oil
mixed herbs
1 Clove of garlic
1 onion cubed
1 red Pepper cubed
1 green Pepper cubed
1 tin of tomatoes
Greek yoghurt

1. Cut leg of lamb into cubes removing all gristle and most of fat.
2. Marinade in olive oil herbs , garlic and seasoning for at least 12 hours turning every so often.
3. Grill on skewers with onion pieces and red and green peppers.
4. Gently heat up canned tomato pieces.
5. Put down a layer of Greek yoghurt on a platter .
6. Lay tomatoes and then meat on top. Serve.