Lamb Green Chilie and Coriander Kebab

• 3 lbs leg of lamb (de-boned and sliced thinly)
• 1 bunch fresh coriander (chopped)
• 10 small green chilies, chopped (de-seeded if you like)
• 1 tablespoon crushed garlic
• 1 tablespoon crushed ginger
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 1 teaspoon salt
• 1 tablespoon malt vinegar
• 1 lemon, juice of
• 4 tablespoons olive oil

1. Warm your cumin and coriander powder in a small pan, till you smell the aroma (don't let it burn).
2. Mix all the ingredients to make a marinade, pour over lamb and make sure all the meat is coated well.
3. Leave overnight (or as long as possible) in the fridge.
4. Thread onto skewer, making sure you keep as much of the marinade on the meat as possible, (pack it tightly making sure the marinade is between the layers).
5. Wrap in tin foil and place over a roasting tin (you could check to see if your skewer spans the tin and fits in the oven before hand).
6. Place in a preheated oven (180C) for 40 minutes.
7. Take out and remove the foil, put back in for 5-10 minutes on full heat.
8. Our you could cook it on your bar-be, just make sure its cooked through.

lamb, fresh coriander, green chilies, garlic, ginger, cumin powder, coriander powder, salt, malt vinegar, lemon, olive oil

Taken from www.food.com/recipe/lamb-green-chilie-and-coriander-kebab-191680 (may not work)