INGREDIENTS:

2.25 pound (1kg) of lamb cut into 1” (25mm) cubes
3 tablespoons of lemon or lime juice
1.5 teaspoons of salt

Marinade

9 fl oz (265ml) of yoghurt
3 tablespoons of mustard oil
9 cloves of garlic, crushed
1.5 teaspoons of salt
2.5 teaspoons of paprika
2.5 teaspoons of ground coriander
2.5 teaspoons of ground cumin
1.5 teaspoons of ground ginger
0.5 teaspoons of food coloring powder (red, orange or yellow)
1.5 tablespoons of tomato puree

DIRECTIONS:

1. Trim the fat off the meat and prick the cubes with a sharp pointed knife. Place the cubes of lamb in a shallow bowl and pour on the lemon or lime juice and salt and stand for 30 minutes.

2. Mix the marinade ingredients together. Pour over the meat, mix thoroughly, cover and leave to stand overnight in refrigerator.

3. Thread the cubes of lamb onto skewers. Place over medium hot coals and grill for about 10 to 15 minutes until cooked. Turning occasionally and basting with any remaining marinade.

4. Serve on a bed of lettuce and onion rings with a wedge of lemon.

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