BBQ Lamb Recipe

Mediterranean Chargrilled Marinated Lamb Kebabs

• Marinate your Lamb well in advance and don't make your heat too fierce - the flavours are quite subtle.
• Soak the wooden skewers in water to avoid burning on the BBQ.

• Allow about 1-1/2 lbs./600g. of good lean lamb meat - we use leg meat - but any lean meat will do - cut into 1"/2.5cm. cubes.
• Take one medium onion, cut it in two and remove the layers one at a time.
• Cut each layer into 1"/2.5cms. squares.
• 8 - 8"/20cm. wooden BBQ skewers - soaked in water if you're using an open fire.

• 4 tbs. Good quality olive oil.
• 2 Plump cloves of garlic - bashed and chopped.
• 2 tsps. toasted cumin seeds - ground.
• 2 dried red chillies crushed.
  
• 6 Sprigs of tender fresh rosemary, chopped.
  
• 1 tbs. Honey.
• 1/2 A lemon - juice of.
• Salt and freshly ground black pepper.

1. Put all the marinade ingredients in a large shallow dish.
   
2. Add the cubed lamb and marinate for at least an hour, the longer the better, turning two or three times.
   
3. Now thread the lamb onto the bbq skewers - you should get about four pieces on each skewer.
4. Alternate each chunk of lamb with a square of onion
5. BBQ or griddle the lamb until browned and crispy on the outside and still pink and moist inside.
6.  Arrange the Kebabs on a warm large serving plate and garnish with some fresh salad.

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