Moroccan Style Lamb Kebabs - cooking recipe

Ingredients

500 g boneless leg of lamb
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 tablespoon paprika
1 garlic clove, crushed
1 tablespoon harissa
1 small red onion, unpeeled
1 small lemon
salt, and freshly ground black pper

Preparation

Pre heat barbecue. Trim any excess fat off the outside of the lamb and then cut into 5cm chunks. place in a non metallic bowl with the oil, lemon juice, spices, garlic, harissa and some seasoning and mix well. Cover and leave to marinate at room temperature for 2 hours.
Peel the onion, leaving the root end intact, and then cut into 8 wedges so that the slices of onion stay together at the root of each wedge. Cut the lemon into 8 wedges.
Thread the lamb chunks and lemon and onion wedges alternately onto four 30cm flat metal skewers, and place over medium hot barbecue, for 10 - 15 minutes. Turn every now and then, until the lamb is nicely browned on the outside, but still pink in the centre. Serve with fresh coriander and roasted pumpkin wedges, if liked.