Lamb Kebabs

DSC_0359Here’s another fantastic excuse for a bowl of saffron Basmati rice.¬†

I use lamb leg slices for the kebabs; one thick slice will be enough for two portions. Remove skin, bone and excess fat, dice the meat.

Finely dice two stalks of lemon grass and two gloves of garlic, add salt and pepper to taste, then mix with the meat.

Prepare the skewers with a piece of onion between each piece of meat, then grill gently on a griddle at moderate heat. Take your time, turn over occasionally and brush with chilly oil of necessary.

Serve with fragrant saffron Basmati rice, a piece of seared feta cheese and minted yogurt with cucumber or Tzatziki.