Moroccan Lamb KebabsIngredients

• three quarter cup olive oil
• two thirds cup lemon juice
• 6 finely copped garlic cloves
• 2 tablespoons finely chopped mint
• 4 teaspoons salt
• 4 teaspoons grated lemon peel
• 2 teaspoons black pepper (ground)
• 2 teaspoons coriander (ground)
• 1 teaspoon cumin (ground)
• 4 lbs lamb, cut into 2in cubes (leg)
• 16 skewers, 32 dried apricots boiled in water for 15 min (whole)
• 4 red onions, cut into 8 pieces

1. Whisk the olive oil, lemon juice, garlic, mint, salt, lemon, pepper, coriander and cumin together until blended.
2. Set aside half a cup of this mixture in the fridge to use later to baste the kebabs.
3. Put the kebabs in this mixture for 2 hours at room temperature.
4. Ensure they they're well coated by the marinade.
5. Prepare your barbecue.
6. Thread 3 lamb cubes onto 1 skewer.
7. Then thread 3 apricots and 3 onion chunks alternately on the next skewer.
8. Baste everything with the reserved marinade.
9. Grill the apricot/onion skewers until onions soft & brown.
10. Grill lamb to your preference, basting continuously.
11. Serve on couscous.

three quarter, lemon juice, garlic, mint, salt, lemon peel, black pepper, coriander, cumin, lamb, skewers, red onions

Taken from www.food.com/recipe/moroccan-lamb-kebabsingredients-502825 (may not work)