Lamb Kebabs

• 1 lb (450g) boned leg of lamb, cut into 1in (2.5cm) cubes
• 1/2 cup olive oil
• 3 tbsp fresh lemon juice
• 1 small red onion, finely chopped
• 1 tbsp chopped lemon thyme
• Salt and freshly ground black pepper
• 16 shallots, blanched
• 16 cherry tomatoes
• 16 button mushrooms
• 1 red pepper, seeded and cut into squares
• Pita bread, to serve
• Lettuce leaves and cucumber slices, to serve
• 16 wooden skewers

1. Place the lamb into a large nonmetallic dish.
2. Mix the oil, lemon juice, onion, and thyme and pour over the lamb.
3. Season with salt and pepper, cover, and refrigerate for 2 hours, stirring occasionally.
4. Soak 16 wooden skewers in cold water.
5. Drain the lamb, reserving the marinade.
6. Preheat the broiler.
7. Thread the lamb, shallots, tomatoes, mushrooms, and red peppers onto the skewers.
8. Grill for about 10 minutes, turning frequently and basting with the marinade.
9. Serve hot, with warmed pita bread and the lettuce and cucumber slices.
10. Variation
11. Curried Lamb Kebabs
12. Add crushed garlic, chopped cilantro, and 1 tsp each of ground cumin and curry powder.

lamb, olive oil, lemon juice, red onion, lemon thyme, salt, shallots, tomatoes, mushrooms, red pepper, bread, cucumber, wooden skewers

Taken from www.cookstr.com/recipes/lamb-kebabs (may not work)