- Combine yoghurt, lemon juice, capers and garlic in a bowl.
- Set aside.
- Thread lamb, mushrooms and capsicum onto 8 pre-soaked skewers. Spray with olive oil. Sprinkle with rosemary.
- Preheat a BBQ plate or char grill to a medium heat. Cook the skewers, turning occasionally, for 6 to 8 minutes or until browned and cooked to your liking. Remove to a plate and set aside, covered, for 5 minutes to rest.
- Serve with 2 additional handfuls of recommended vegetables or salad per serve.