Ingredients

• 1kg/2lb small new potatoes
• 225g/8oz shallots, halved
• 4 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp wholegrain mustard
• ¼ tsp dried chilli flakes
• 1 tsp dried oregano
• 150g/5oz thick Greek yogurt
• 2 tbsp fresh coriander, chopped
•   seasoning

Method

1. Parboil the potatoes in their skins until just tender. Whisk all of the marinade ingredients together until slightly thickened.
2. Place the potatoes in a bowl with the shallots and pour over the marinade. Stir to coat, then leave for about 30 minutes.
3. Thread the potatoes and shallots on to large skewers. Cook for 12-15 minutes over a moderate barbecue until the potatoes are crisp and golden.
4. Pour over any remaining marinade and serve with a small bowl of the yogurt mixed with the coriander and seasoning.