Lamb Kabobs
Florence
Course Main
Cuisine Mexican
- 2 pounds boneless lamb
- 1 cup yogurt
- 1/4 cup lemon juice
- salt to taste
- **FOR PASTE**
- 1 cup coriander leaves
- 1 cup mint leaves
- 3 green chiles
- 1 " ginger piece
- 10 garlic flakes
- 12 grams raw papaya
Combine all ingredients for paste and mix well.
Add Lamb, yogurt, lemon juice and salt and mix well, making sure the lamb is well coated.
Marinate for 5 hours
Skewer these pieces through a kabob rod and grill over fire, until they are evenly reddish brown.
Serve with onion pieces and lemon wedges.
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