It's about time I posted this recipe.

I made this for the Poway/San Diego Cook in. It was fun watching Lord Barto
munching away on this with one hand and a glass of red wine in the other.

This recipe is from a book called: Mediterranean: food of the sun by
Jacqueline Clark and Joanna Farrow.

Skewered Lamb with Coriander Yogurt

or as I like to call it: Lamb on a stick.

The authors note that lean beef or pork work equally well. I used lamb sirloin
that I bought at Costco.

900g/2lb lean boneless lamb
1 large onion, grated
3 bay leaves
5 thyme or rosemary sprigs
grated rind and juice of 1 lemon
25.ml/1/2 tsp caster sugar
75 ml/3 fl oz/ 1/3 cup olive oil
salt and ground black pepper
sprigs of rosemary, to garnish
grilled lemon wedges, to serve

For the Coriander Yogurt

150 ml/1/4 pint/2/3 cup thick natural yogurt
15 ml/1 tbsp chopped fresh mint
15ml/1 tsp chopped fresh coriander
10ml/2 tsp grated onion

1. To make the coriander yogurt, mix together the yogurt, mint, coriander
and grated onion and transfer to a small serving dish.

2. To make the kebabs, cut the lamb into small chunks and put in a
bowl. Mix together the grated onion, herbs, lemon rind and juice,
sugar and oil, then add the salt and pepper and pour over the lamb.

3. Mix the ingredients together and leave to marinate in the fridge for
several hours or overnight.

4. Drain the meat and thread on to skewers. Arrange on a grill
rack and cook under a preheated grill for about 10 minutes
until browned, turning occasionally. Transfer to a plate
and garnish with rosemary. Serve with the grilled lemon
wedges and the coriander yogurt.

Jamie