Lamb Kebabs With Coriander Yogurt Sauce - cooking recipe

Ingredients

2 lbs lean boneless lamb, cubed to skewer size
Sauce
2/3 cup plain yogurt
1 tablespoon chopped of fresh mint
1 tablespoon chopped fresh coriander (cilantro)
2 teaspoons grated onions
Marinade
1 large onion, grated
3 bay leaves
5 rosemary sprigs
1 lemon, juice and zest of
1/2 teaspoon sugar
1/3 cup olive oil
salt & fresh ground pepper

Preparation

Make sauce:
Mix, then chill and set aside to serve with meat.
Stir marinade ingredients together, set aside.
Cube lamb and lay out in shallow dish/pan. Pour marinade over the lamb, and toss to coat.(Or do this in a ziplock baggie.).
Place in fridge, and let marinate for several hours or overnight.
Drain the meat, skewer, and grill for about 10 minutes, until browned, turning occasionally.
Grill lemon wedges at the same time.
Serve kebabs on a platter, garnished with the grilled lemons and extra rosemary sprigs and the bowl of coriander yogurt sauce for dipping.