Lamb Kabobs | Rob Rainford

Yield:  Serves 4

Ingredients

• 2 red onions cut into big chunks
• 2 red peppers cut into strips
• 3 tablespoons chopped fresh Italian flat leaf parsley
• 3 tablespoons of chopped fresh cilantro
• ½ teaspoon ground cumin
• ½ teaspoon of paprika
• 2 tablespoons of fresh chopped oregano
• ½ teaspoon of freshly ground pepper
• 4 garlic cloves finely diced
• ½ teaspoon of salt
• 1 tablespoon of olive oil
• 1 ½ to 2 pounds of boneless leg or shoulder of lamb, cut into 1 inch cubes

Directions

1. Combine all the ingredients except the lamb, red onions and peppers into a large non-reactive (glass or ceramic) bowl. Mix well. Add the cubes of tender lamb meat to the bowl and toss until each piece is well coated. Cover in plastic wrap and place in the fridge to marinate for 4 to 8 hours.
2. Place some bamboo skewers into water to soak for a minimum of 20 minutes.
3. Preheat the grill to medium high heat. If you can’t hold you hand over the heat for a count of 5-steamboats the grill is too hot. Lower the heat and let it cool a bit.
4. Arrange the lamb on the skewers alternating with a piece of onion and red pepper between each cube of meat.
5. Oil the grill to avoid sticking. Arrange the skewers on the grill so that the tips are off the heat. Let cook for approximately 2-3 minutes per side until nicely browned.
6. Remove and serve hot with Tzatziki dip.