Ingredients
The following ingredients have 6 Servings
- 60ml (4 tbsp) olive oil
- 250ml (1 cup) plain yogurt
- 3 garlic cloves, peeled and crushed
- 30ml (2 tbsp) lemon juice
- 5ml (1 tsp) ground cumin
- 5ml (1 tsp) dried oregano
- 5ml (1 tsp) ground cinnamon
- 2.5ml (½ tsp) chilli powder
- 5ml (1 tsp) salt
- 5ml (1 tsp) ground black pepper
- 1kg (2lbs) boneless leg of lamb
- 2 red peppers, washed and cut into squares
- 2 yellow peppers, washed and cut into squares
Instruction
- Mix all the marinade ingredients in a large bowl. Set aside.
- Remove any excess fat or gristle from the lamb then cut into 5cm (2in) cubes.
- Place the meat into the marinade and ensure that all surfaces are covered.
- Leave to marinate in the fridge for at least 3 hours but preferably overnight.
- Thread the cubes onto metal skewers, alternating with yellow and red pepper squares.
- Grill on the barbecue for 8 minutes on each side for medium doneness.
- Serve with green salad, new potatoes and Baba Ghanoush.
