500 g (1 lb 1½ oz) lamb, cut into
2.5-cm (1-in) cubes
2 large onions, peeled and cut into
small chunks
500 ml (16 fl oz / 2 cups) plain or
Greek yoghurt
Salt to taste
Ground black pepper to taste
A few sprigs of basil leaves (optional)
1 tomato, quartered (optional)
Put meat into a mixing bowl and add onions and yoghurt, seasoning to
taste with salt and pepper.
Mix well and refrigerate, covered, for at least 2–3 hours, or preferably
overnight, before grilling.
Thread marinated meat onto skewers and grill (broil) over hot charcoal,
turning frequently, until it is cooked and charred in parts, but still juicy.
Serve with flat bread and, if desired, some basil leaves and grilled tomatoes.
Mix together all ingredients and
refrigerate, covered. The longer
the meat is left to marinate, the
more tender it becomes.
Thread marinated meat cubes
onto regular skewers for grilling.
Use a piece of flat bread to hold
the cooked lamb cubes when
pulling the skewer out.
72