Shish kebab

Preparation – 15 minutes + 1 hour waiting time

Clean the lamb, and cut off any excess fat or sinew. Then cut the lamb into fairly large cubes and place them in the large bowl. Peel the 3 small onions and cut off the ends.

Grate the onions very finely with the finest possible grater, placing the bowl with the lamb pieces beneath the grater. Squeeze the juice from the lemon over the lamb and onion.

Season the lamb with plenty of pepper and salt, then add 2 teaspoons of chilli powder and a dash of olive oil. Mix everything together well.

It is best to leave the lamb in the marinade for a day in the fridge. If this is not possible, leave it for at least an hour.

Finishing the shish kebab – 20 minutes

Wash the peppers, cut them open and remove the seeds. Cut the peppers into fairly coarse pieces, but not too large. Cut the red onion in half and separate it into half moons.

Take the lamb from the fridge and start threading the shish kebabs. Add a piece of lamb, a piece of pepper and a piece of red onion. Repeat this step 4 or 5 times per skewer.

Heat the barbecue and when ready, place the shish kebabs on the grill. Turn the skewers every now and then, until the meat is cooked. This takes around 10 to 15 minutes, depending on the thickness of the meat.

Never grill lamb for too long, as it will become dry. Garnish with fresh mint leaves. Enjoy your meal!