| Ingredients | Quantity |
|---|---|
| Vinegar | 1/2 glass |
| Garlic crushed | 1 clove |
| Fresh mint leaves | chopped, a pinch |
| Salt | to taste |
| Black pepper | to taste |
| Lean leg of lamb | 900 gms. |
| Red or green large chillies | 3 or 4 big |
| Capsicums | 2 large |
| Tomatoes | 8 small |
| Mushrooms | 8 buttons |
| Small pieces of bayleaf | |
| Soya oil | 1 t cup. |
Method:
Marinate all the ingredients. Mix all the marinated ingredients together. Cut the lamb into 1-1/2 inch cubes and add it to the marinated mixture; cover it and leave in the refrigerator overnight. Cut the onion and chillies and capsicums into quarters. Take 8 long skewers and oil them well. Use the skewers to pierce the meat alternatively with pieces of the vegetables and bayleaf. Heat the grill to hot. Place the kebabs in the grill pan, baste with some of the marinated mixture and grill for about 10 minutes, turning frequently and basting so that the meat does not scorch. Arrange the kebabs on a warm serving dish and serve at once.
Serves 6 to 8.
