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Peppered Kebabs

Lamb kebabs, marinated for a long time in lemon juice, become moist and tender and cook quickly and easily.

ingredients

550 g (1 1/4 lb) boned shoulder of lamb
60 ml (4 tbls) olive oil
juice of 1 lemon
1,5 ml (1/4 tsp) cayenne pepper
1 tsp (5 ml) paprika
1 clove garlic, crushed with a pinch sea salt
2 medium-sized onions
2 green peppers
8 small, firm tomatoes
Optional extras:
pitta bread or yogurt sauce made by mixing together 2/3 cup (150 ml) 1/4 pt natural (plain) yogurt, grated rind 1/2 lemon and 1 tsp (5 ml) paprika

method

1. Cut the lamb into 3 cm 1 in) cubes.

2. In a large bowl, mix the oil, lemon juice, cayenne pepper, paprika and garlic.

3. Fold the lamb into the dressing and leave it for 3 hours at room temperature.

4. Cut the onions and peppers into 3 cm 1 in) squares and cut the tomatoes in half.

5. Make the yogurt sauce if required.

6. Alternate the lamb, onions, peppers and tomatoes onto kebab skewers, starting and ending with a tomato half.

7. Preheat the grill (broiler) to high.

8. Lay the kebabs on the hot rack and grill or broil them for 15 minutes turning them several times.

9. Serve the kebabs accompanied by the yogurt sauce.

10. Alternatively make pockets in warmed pitta bread and put the hot meat and vegetables inside.

11. Serve immediately.

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