Brocheta de Cordero Shish Kebab

Ingredientes

• 60 ml (4 tbsp) olive oil
• 250 ml (1 cup) plain yogurt
• 3 garlic cloves, peeled and crushed
• 30 ml (2 tbsp) lemon juice
• 5 ml (1 tsp) ground cumin
• 5 ml (1 tsp) dried oregano
• 5 ml (1 tsp) ground cinnamon
• 2.5 ml (1/2 tsp) chilli powder
• 5 ml (1 tsp) salt
• 5 ml (1 tsp) ground black pepper
• 1 kg (2lbs) boneless leg of lamb
• 2 red peppers, washed and cut into squares
• 2 yellow peppers, washed and cut into squares

Preparación

1. 1

   Mix all the marinade ingredients in a large bowl. Set aside.

2. 2

   Remove any excess fat or gristle from the lamb then cut into 5cm (2in) cubes.

3. 3

   Place the meat into the marinade and ensure that all surfaces are covered.

4. 4

   Leave to marinate in the fridge for at least 3 hours but preferably overnight.

5. 5

   Thread the cubes onto metal skewers, alternating with yellow and red pepper squares.

6. 6

   Grill on the barbecue for 8 minutes on each side for medium doneness.

7. 7

   Serve with green salad, new potatoes and Baba Ghanoush.