Name: Lamb kebabs
Yield: 6 servings
Cuisine: Braai
Ingredients: 1.00 kg lamb leg or shoulder; 1.00 onion large, quartered; 2.00 pepper green and red, cubed; salt and freshly ground black pepper; 60.00 ml olive oil or sunflower oil; 2.00 onions small, finely chopped; 10.00 ml cumin ground; 2.00 ml ginger ground; 8.00 garlic cloves, crushed; 10.00 ml lemon peeled and grated; 250.00 ml yoghurt natural; 5.00 ml freshly ground black pepper; 125.00 ml fresh chillies 573; 10.00 ml paprika

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Ingredients (14)

1.00 kg	lamb — leg or shoulder
1.00	onion — large, quartered
2.00	pepper — green and red, cubed
	salt and freshly ground black pepper
60.00 ml	olive oil — or sunflower oil

MARINADE

2.00	onions — small, finely chopped
10.00 ml	cumin — ground
2.00 ml	ginger — ground
8.00	garlic — cloves, crushed
10.00 ml	lemon — peeled and grated
250.00 ml	yoghurt — natural
5.00 ml	freshly ground black pepper
125.00 ml	fresh chillies — 573
10.00 ml	paprika

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Method:

1. MARINADE: Mix ingredients in a bowl. Add lamb cubes and marinate for 2 hours or overnight, turning occasionally.
2. Separate onion quarters into petals. Remove meat from marinade and reserve marinade. Thread meat, onion petals and pepper squares alternately onto 6 skewers.
3. Brush grilling rack or braai grid with oil and either grill kebabs under the grilling element or over hot coals. Turn skewers occasionally while cooking and baste (brush) lamb with reserved marinade. Brush vegetables with oil. Season meat lightly with salt and milled black pepper.
4. Grill for 6 to 10 minutes (see tips).