Raznici Lamb Kebabs - New Zealand - cooking recipe

Ingredients

600 -750 g lean lamb
1 onion, small, peeled
1 teaspoon garlic, minced
2 tablespoons white wine
2 tablespoons soy sauce
1 tablespoon lemon juice (or cider vinegar)
2 tablespoons oil
1 teaspoon sugar
2 yellow peppers, cored

Preparation

Cut the lean lamb into 2cm cubes and place in a resealable plastic bag.
In a food processor, put the onion, garlic, white wine, soy sauce, lemon juice or cider vinegar, oil and sugar. Season well with pepper then process until smooth. Pour over the lamb, seal and toss to coat.
Marinate for 30 minutes at room temperature or refrigerate for up to 8 hours.
Cut the yellow pepper into 2cm dice. Thread the lamb and pepper onto skewers. Brush the kebabs with oil.
Barbecue or grill over a moderately high heat for about 6-8 minutes until the lamb is cooked, turning regularly.