Lamb Kebabs

Delicious fruity kebabs that can be cooked in the oven or on the barbecue.

1kg tender cubed lamb

Marinade
4 onions quartered
150ml balsamic vinegar
300ml dry red wine
3T freshly chopped ginger
3T brown sugar
2T mild curry powder
4T ground coriander
4T ground cumin
2T ground cardamom
salt and pepper

Heat the ingredients for the marinade over a medium heat. Then pour over the lamb and leave overnight. Turn the lamb and leave for a further 2 hours to marinade.

100g mixed dried fruit
3T brandy or apricot juice
250g bacon rashers halved

Place the fruit in the brandy or juice. Leave to soak for an hour.
Thread the lamb, bacon, dried fruit and onion from the marinade onto skewers.
Cook on the barbecue or in the oven at 180C, basting with the remaining marinade at regular intervals.

Serve with your favourite rice salad recipe.

Tip: if using wooden skewers on the barbecue, soak these in water first so that they don't burn.