Lamb Kebab

Leg of lamb                  1 kg

Tomatoes                     250 gms

Capsicum                     115 gms

Lime juice                     1 lime

Pepper and salt to taste

Oil                                100 ml

Skewers*

Method:

1)      Cut meat from the leg of lamb into squares of about 2.5cm, as small it is it will be easy to cook and moisten with lemon juice. Leave it for 3 to 4 hours to soak in the juice.

2)      Remove the seeds from the capsicum and cut in squares.

3)      Slice tomatoes.

4)      Stick the meat, capsicum and tomatoes alternately on to the skewers. It should be like one meat, capsicum and tomatoes. Alternately.

5)      Sprinkle with salt and pepper.

6)      Grill under a fierce heat# and turn until all sides are cooked.

7)      Brush oil on the meat while cooking allowing it to be with juice otherwise it will get dry.

8)      Can be served as an appetizer with onion rings or as wished.

#fierce heat in the sense in a conventional tandoori pot, and as it is not the case now we can use OTG or the microwave with grill on moderate heat and turning it regularly allowing it to cook in all the side. Make sure you check it regularly.

*Skewer is a thin metal or wood stick used to hold small pieces of food together while grilling. [Specific skewer should be used for microwave ovens]