Lamb Kebabs

Lamb Kebabs

INGREDIENTS

2 Pounds Boneless Lamb

1 Cup Yogurt

¼ Cup Lemon Juice

¼ Teaspoon Salt

To Be Ground Into Paste:

1 Cup Coriander Leaves

1 Cup Mint Leaves

3 Green Chilies

1 ½ Inches Ginger Piece

2 Garlic Cloves

1 Cup Raw Papaya

Grind the coriander leave, mint leaves, chilies, ginger, garlic and papaya into a paste either in a food processor or blender.  Combine paste, yogurt, lemon juice and salt.  Coat the lamb pieces with the sauce and marinate overnight or at least five hours.  I like to marinate in a large zip lock bag.  When you are ready to cook the lamb, remove from marinade and skewer these pieces through a kebab rod and grill over a fire such that they are evenly reddish brown.  Serve with onion pieces, lemon wedges and naan.  Serves 4