Orange Lamb Kebabs
|Lamb shoulder||1 Kilogram, boned|
|Garlic||1 Clove (5 gm)|
|Pinch salt||1 Large|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
Trim excess fat from lamb and cut into large cubes.
Peel garlic and crush with salt to a smooth paste.
Combine with orange juice and soy sauce in a bowl and marinate lamb cubes in this mixture for at least 2 hours or overnight, covering with plastic wrap.
Peel oranges, removing all pith, halve and cut across into thick slices.
Halve peppers, remove seeds and cut into squares the same size as meat cubes.
Drain lamb cubes, reserving marinade.
Arrange lamb, orange slices and pepper squares alternately on skewers.
Brush with marinade and place under a preheated grill.
Turn kebabs frequently and brush with marinade every few minutes.
Cook for about 10 minutes or until meat is tender.
Serve with rice pilaf or plain boiled rice.