4ml salt and freshly ground black pepper, to taste
Marinade:
10ml ground cumin
2.5ml ground ginger
8 cloves garlic, crushed
10ml finely grated lemon rind
250ml natural yoghurt
5ml freshly ground black pepper
125ml avocado oil
10ml paprika
Salsa
1 large mango, peeled and cubed (out of season, substitute with canned mango, drained, or dried mango simmered in water until soft)
1 red chilli, seeded and chopped
1 red onion, peeled and cubed
60ml Italian parsley, chopped
30ml avocado oil
30ml fresh lemon juice
Description
Mix all the ingredients and add the lamb cubes. Combine thoroughly and rub the marinade into the meat with your fingertips. Cover and refrigerate overnight or for at least 2 hours.
Kebabs
Separate the onion quarters.
Remove the meat cubes from the marinade and alternately thread the meat, onion and peppers onto skewers.
If braaing, coat the grid with avocado oil, or grill under a preheated grill until golden brown and cooked to your preference.
Season with salt and freshly ground black pepper.
Salsa
Mix all the ingredients and serve with the kebabs.
