Ingredients
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500 g boneless lamb, cut into 4cm cubes
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1 1/2 teaspoons ground coriander
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1/2 teaspoon ground cumin
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1/2 teaspoon ground allspice
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1/4 teaspoon ground cinnamon
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 small tomatoes, halved
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1/2 medium onion
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2 -3 garlic cloves
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6 mint leaves, roughly chopped for garnish
Instructions
- You will need flat metal skewers, or if using wooden skewers then soak them in water for atleast 20 minutes to stop them from burning.
- Place ground coriander, cumin, allspice, cinnamon, lemon juice, oil, tomato, onion and garlic in food processor and pulse to form a thick paste.
- In a bowl, combine the spice paste with the lamb cubes and toss to coat evenly.
- Cover and refrigerate for 2 hours (you may marinate the lamb upto 1 day in advance).
- Pre-heat indoor grill to medium-hot, or for outdoor grills, medium-hot coals.
- Thread the lamb onto the skewers.
- Grill turning every 2 minutes and basting with any remaining marinade- if you like it well browned on the outside but juicy and slightly pink on the inside, grill for 8-10 minutes, for well done add another 2 minutes or so to cooking time.
- Serve hot garnished with roughly chopped mint leaves.