|Boneless lamb leg/Boneless lamb shoulder||1 1⁄2 Pound, trimmed of excess fat and cut into 1 cm/ 1/2 inch cubes (750 g)|
|Onion||1 , thinly sliced|
|Lemon||1 , juiced|
|White wine/Cider||2 Tablespoon|
|Melted butter/Dripping||1⁄2 Cup (8 tbs)|
|Boiled rice||1 Cup (16 tbs) (Savoury, to serve)|
Put the lamb cubes in a dish and scatter over the onion slices.
Sprinkle with salt, pepper, lemon juice and wine or cider, then cover and leave overnight.
When ready to cook, thread the lamb cubes onto skewers, alternating them with tomatoes and mushrooms.
Brush with butter or dripping and grill for 15 minutes, turning frequently.