Greek Yogurt Marinade:

1 cup of mayonnaise

1 cup of plain Liberté Greek Yogurt 2%

1 cup of plain Liberté Kefir 

1 tbsp. olive juice

2 tbsp. lime juice

Zest of 1 lime

4 tbsp. of Worcestershire Sauce

2 tbsp. of Dijon Mustard

2 chopped green onions

2 chopped garlic cloves

¼  cup of sliced olives

¼  cup of fresh chopped mint and oregano

Salt and pepper

For the meat:

1kg. lamb cubed

1 red onion, cut into cubes

Salt and pepper

2 tbsp sliced olives

For the marinade, mix all ingredients in a bowl.

Add the lamb, the red onions and 1 tbsp. of marinade.

Leave in the refrigerator for about 6 hours.

Put on a pit lamb cubes alternately with red onions.

Cook on a hot grill 5 minutes per side

Garnish the skewers with sliced olives and the rest of the yogurt marinade