Ingredients:
- 2 garlic cloves, crushed
- 4 tablespoons lemon juice
- 2 tablespoons Wilson’s Extra Virgin Olive Oil
- 1 dried red chili, crushed
- 1 teaspoon ground cumin
- 1 dried red chili, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 500g lean lamb cut into 4cm cubes
- 8 bay leaves
- Salt and ground black pepper to taste
- Red Pepper, diced
- Purple Onion, cut in large squares
- Baby Marrow, chopped
Tomato and Olive Salsa
- 175 g mixed pitted green and black olives roughly chopped
- 1 small red onion, finely chopped
- Four tomatoes, peeled and finely chopped
- 1 fresh red chili, seeded and finely chopped
- 2 tablespoons Wilson’s Extra Virgin Olive Oil
Method:
Mix the garlic, lemon juice, Wilson’s Extra Virgin Olive Oil, chili, cumin and coriander in a large shallow dish. Add the lamb cubes, with the salt and pepper to taste. Mix well. Cover and marinade in a cool place for 2 hours.
For the Salsa:
Put the olives, onion, tomatoes, chili and Wilson’s Extra Virgin Olive Oil in a bowl. Stir in salt and pepper to taste mix well, cover and set aside.
Remove the lamb from the marinade and divide the cubes between 4 skewers adding the bay leaves, red pepper, purple onion and baby marrow at intervals. Grill over a braai or under a hot grill, turning occasionally, for 10 minutes, until the lamb is browned and crisp on the outside and pink and juicy on the inside. Serve with salsa.
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