Russian Shashlyk (Lamb Kebab With Tomato Prune Sauce}

• 1/2 cup dill
• 1/2 cup seltzer water
• 2 tablespoons white vinegar
• 1 1/2 tablespoons ground coriander
• 1 1/2 tablespoons paprika
• 1 teaspoon cumin
• 1 1/2 lbs boneless lamb shoulder, cut into cubes
• 3 small yellow onions, two cut into 2 inch wedges, one minced
• 5 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 teaspoon red chili pepper flakes
• 16 pitted prunes, roughly chopped
• 1 (28 ounce) can tomatoes with juice, crushed
• 1 cup minced coriander
• 1/2 cup minced parsley
• 1 tablespoon lemon juice
• metal skewer

1. Combine 1/2 the dill with seltzer, vinegar, 1 tsp coriander, paprika, cumin, salt and pepper in a bowl with lamb and onion wedges.
2. Chill overnight.
3. Heat oil in a 4 qt saucepan over medium heat.
4. add minced onion and garlic, cook 6-8 minutes.Add remaining coriander, paprika, salt and pepper, prunes, tomato paste and chili flakes, cook until caramelized 2-3 minutes.
5. Add tomatoes, simmer, cook until thick 15-20 minutes. Add rest of dill , fresh coriander, parsley and juice.
6. Heat a grill to high, with coals banked on one side, or one burner turned off. Thread onion and lamb onto skewers, cook, turning until desired doneness 15-20 minutes. Put any that are charring to much before being cooked through on cooler area of the grill.
7. Serve with sauce.

dill, seltzer water, white vinegar, ground coriander, paprika, cumin, lamb shoulder, yellow onions, garlic, tomato paste, red chili pepper, prunes, tomatoes, coriander, parsley, lemon juice, skewer

Taken from www.food.com/recipe/russian-shashlyk-lamb-kebab-with-tomato-prune-sauce-517621 (may not work)