Lamb Kebab

Ingredients

900g boneless lamb, cut into 4cm cubes Marinade: 2 Bombay onions, chopped coarsely 2 cloves garlic, crushed and chopped 50ml lemon juice 1 tsp coriander powder 1 tsp ground cumin 1 tbsp ginger juice 4 tbsp honey 1 tsp salt 1 tbsp light soy sauce 100ml olive oil Yogurt sauce: 300ml plain yogurt 1 clove garlic, minced 1/2 tbsp lemon juice 2 tbsp chopped mint leaves (daun pudina) 2 tbsp coarsely chopped cucumber Method Place cubed lamb pieces and marinade into a mixing bowl. Mix well, then transfer into an airtight plastic container and refrigerate for several hours or, preferably, overnight. Thread the marinated lamb cubes onto wooden skewers that have been soaked for at least three hours prior to preparing the kebabs. Heat a non-stick pan with a little oil. Arrange the lamb skewers (about three in a row) and pan-fry until browned and cooked through. Cook the skewers in batches. Alternatively, you can grill the lamb skewers over a barbecue pit until cooked through. You can also grill them in the oven. Serve the kebabs with the yogurt sauce. For the sauce, combine all the ingredients together in a small bowl and beat lightly with a wire whisk. Cover and refrigerate for a minimum of one hour before serving the sauce with the kebabs.