New Zealand Lamb Shish Kebab

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

• 1 1/2 pounds (680 g) Boneless New Zealand Lamb (preferably from the leg), cut into 1 inch (25 mm) cubes
• 1/2 pound (225 g) Smoky Whole Slab Bacon cut into 1 inch (25 mm) cubes
• 2 tablespoons Cilantro (optional)
• 1 teaspoon Cumin, ground
• 1 teaspoon Paprika
• 1 teaspoon Black Pepper
• 2 large Fresh Garlic Cloves, smashed
• 1/2 cup Olive Oil, extra virgin
• 8 Mushrooms, Whole Button
• 2 Medium Onions, quartered
• 1 each Green, Red and Yellow Peppers cut into 1 inch (25 mm) cubes

Method:
Mix seasonings with olive oil and make into a paste. Rub paste on lamb cubes. Thread the ingredients on skewers, alternating the lamb and bacon with the onion and peppers, starting and ending with a mushroom. Grill directly over medium-hot coals for 6 to 8 minutes, until the meat reaches 130° to 135° F (54° - 57° C) for medium-rare to medium. Lamb should be set aside for a few minutes to rest before serving.

Suggested side dishes:
Cous Cous with Pistachios
Grated Carrot Salad with Yogurt and Dried Apricots