Istanbul New Zealand Lamb Kebabs

Preparation time: 5 minutes
Marinating Time: 30 minutes
Cooking time: 20 minutes
Serves: 2

Ingredients:

• 8 ounces (225g) New Zealand Lamb Leg Meat cut into cubes
• 6 tablespoons (90 ml) Natural Yogurt
• 2 teaspoons (10 ml) Turmeric
• 1 teaspoon (5 ml) Coriander
• Grated Rind and Juice of 1/2 a Lemon
• 2 tablespoons (30 ml) Oil
• 1 Clove Garlic, crushed
• 1 Red Pepper, deseeded and cut into 8 pieces
• 1 Red Skinned Onion, cut into 8 wedges

Method:
Cut the lamb meat into 16 pieces. Blend the yogurt with the turmeric, coriander, lemon rind and juice, oil and garlic. Stir in the meat then cover and keep in a cool place for a minimum of 30 minutes so the flavours are absorbed.
Thread the meat and other ingredients onto 4 skewers starting and ending with lamb. Cook the kebabs under or on a pre-heated grill for 6-10 minutes, turning often until desired doneness. Brush any remaining marinade over the kebabs as they cook. Serve with lemon wedges and rice.

Hints and Tips:
Cut the onion into wedges through the root so the pieces stay together.