Russian Shashlyk (Lamb Kebab With Tomato Prune Sauce} - cooking recipe

Ingredients

1/2 cup dill
1/2 cup seltzer water
2 tablespoons white vinegar
1 1/2 tablespoons ground coriander
1 1/2 tablespoons paprika
1 teaspoon cumin
1 1/2 lbs boneless lamb shoulder, cut into cubes
3 small yellow onions, two cut into 2 inch wedges, one minced
5 garlic cloves, minced
3 tablespoons tomato paste
1 teaspoon red chili pepper flakes
16 pitted prunes, roughly chopped
1 (28 ounce) can tomatoes with juice, crushed
1 cup minced coriander
1/2 cup minced parsley
1 tablespoon lemon juice
metal skewer

Preparation

Combine 1/2 the dill with seltzer, vinegar, 1 tsp coriander, paprika, cumin, salt and pepper in a bowl with lamb and onion wedges.
Chill overnight.
Heat oil in a 4 qt saucepan over medium heat.
add minced onion and garlic, cook 6-8 minutes.Add remaining coriander, paprika, salt and pepper, prunes, tomato paste and chili flakes, cook until caramelized 2-3 minutes.
Add tomatoes, simmer, cook until thick 15-20 minutes. Add rest of dill , fresh coriander, parsley and juice.
Heat a grill to high, with coals banked on one side, or one burner turned off. Thread onion and lamb onto skewers, cook, turning until desired doneness 15-20 minutes. Put any that are charring to much before being cooked through on cooler area of the grill.
Serve with sauce.