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

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5.0 / 5 FROM 1

2 tsp	Salt
1 kg	Lamb, cut from the shoulder or leg, cubed
2	Red onions, or brown onions
2 tsp	Ground cumin
1	Black pepper, to season

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.