To make the skewers, mix together the herbs, garlic, vinegar and olive oil in a large, non-reactive bowl. Add the goat meat and rub in the marinade. Cover and leave in the fridge overnight to marinate.
To make the vegetables, heat a drizzle of oil in a pan and sweat the onion, garlic and fennel until soft.
Meanwhile, bring a pan of salted water to the boil and cook the swede and carrots until tender. Drain the vegetables and toss with the softened onion and fennel, dill and fennel seeds.
Mix together the honey and vinegar and dress the vegetables.
Preheat a griddle pan to hot and thread the goat meat onto skewers.
Add the lemon juice to the marinade left in the bowl and brush onto the goat before putting it on the griddle. Turn every 2 minutes on each side for medium-rare or every 3 minutes on each side for well done.
To make the dill yoghurt, mix the ingredients together in a small bowl.
To serve, pile the vegetables onto a plate, place the skewers over the top and drizzle with the yoghurt sauce.
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