Spicy Lamb Kebabs
|Leg lamb||7 Ounce, cut into strips (200 Gram)|
|Tomatoes||4 Small, halved|
|Button mushrooms||4 Ounce (125 Gram)|
|Green pepper||1 , cored, deseeded and cut into 2.5 cm (1 inch) squares|
|Natural yogurt||1⁄4 Pint (150 Milliliter)|
|Lemon juice||1 Tablespoon|
|Onion||1 Small, finely chopped|
Trim all visible fat from the meat.
Mix together all the marinade ingredients in a bowl.
Place the meat in the marinade and leave for about 24 hours, turning occasionally.
Reserve the marinade and thread the strips of meat on to four long or eight short skewers, alternating with the tomatoes, mushrooms, pepper and the bay leaves, if using.
Cook under a hot grill, turning once, for 10-15 minutes.
Brush the vegetables with the marinade once or twice during cooking so they do not dry out.
Serve with boiled rice and salad.