Lamb kebabs marinated in onion juice and cumin
( SERVES 6 )

Ingredients
Directions
- Trim any fat and sinew off the lamb and place in a glass or stainless-steel bowl.
- Roughly dice the onions and put into a processor. Pulse until finely chopped. Remove the processor bowl from its stand, then remove the blade. Sprinkle salt over the onion, stir and leave for 20 minutes until the onion weeps.
- Tip the onion and juice into a sieve placed over the lamb. Press down on the onion to extract as much juice as possible. Discard the residue.
- Add the cumin and pepper to the lamb, mix well and refrigerate for 1-2 hours before threading onto skewers. Grill on a very hot barbecue until browned on the outside and still pink within.
https://www.eatwell.co.nz/recipe/7944/Lamb-kebabs-marinated-in-onion-juice-and-cumin/
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