About this recipe:Kiwi fruit adds a lovely sweet-sour flavour to these fast-cooking kebabs and the fruit juice contains an enzyme that tenderises the meat. Serve with seeded wraps or pitta breads and tzatziki or raita.
600g lean boned leg of lamb, cut into bite-sized chunks
1 ripe kiwi fruit
1 garlic clove, crushed
1 tbsp grated fresh root ginger
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
2 small onions, each cut into 8 wedges
1 lime, cut into wedges
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Method Prep:20min › Cook:10min › Ready in:30min
Flavour the lamb: Put the lamb into a bowl. Peel, chop and mash the kiwi fruit to a pulp. Stir into the lamb chunks with the garlic, ginger and spices. Toss well to coat evenly. Cover and leave to marinate for 5 minutes.
Thread the skewers: Preheat the grill to hot. Thread the chunks of meat on to four long metal skewers, alternating with the wedges of onion. Spoon over any remaining marinade and sprinkle with a little seasoning.
Cook the brochettes: Grill the brochettes, turning occasionally, for 8-10 minutes or until golden and evenly cooked. Thread a wedge of lime on to the end of each skewer, then serve.