Lynn's Lemony Marinated Lamb Kebabs [1]

1 tablespoon olive oil

1kg Lamb (boneless)

For The Marinade

1 teaspoon ground cumin

½ teaspoon ground ginger

1 teaspoon ground coriander

400g large onions chopped

2 crushed garlic gloves

125ml olive oil

60ml lemon juice

To Make The Tomato Sauce

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

425g can chopped tomatoes

1 small red chilli, finely chopped

1

Cut the lamb into 1 inch cubes.
2

Add the lamb to the marinade in a bowl, cover and pop into the fridge for several hours or leave overnight
3

When it's time to cook...thread the lamb onto skewers.
4

Heat oil in a pan, cook the kebabs in batches, cook them until browned all over and cooked through.
5

Serve with couscous or rice and tomato sauce.
6

Marinade: Place all ingredients together and combine
7

Tomato Sauce: Add the chopped tomatoes with remaining ingredients in a small pan, simmer, uncovered, for about 5 minutes or until slightly thickened.

Cooks Note

Lynn's Tip: soak the bamboo skewers in cold water for several hours, this will prevent them from burning