Seared Moroccan Lamb Kebabs with Coriander (cilantro) sauce

Makes 24 kebabs.

Kebabs
600g fresh rump or sirloin ( about 1 & 1/4 lbs)
1 tsp each of paprika, ground cumin and coriander (cilantro)
3 cloves garlic crushed
2 tbs olive oil
sea salt and freshly ground black pepper (according to taste and diet!!)
3 tbs chopped mint to garnish.

Method:

1.Cut lamb into 1cm (1/2 inch) wide strips and place in a non-metallic 
dish. combine marinade ingredients and pour over lamb strips. Mix well, 
cover, refrigerate
and leave to marinate at least 2 hours, preferably overnight.

2. Bring to room temperature before cooking to allow flavours to 
release. Preheat grill or barbecue.

3. Thread lamb strips onto skewers and cook under grill or on BBQ for 
2-3 minutes each side, turning once. Serve garnished with chopped fresh 
mint and coriander sauce.


Coriander sauce
1/2 cup yoghurt ( plain, unsweetened, can be lite, goats milk any type 
of yoghurt you like).
Juice of 1 lemon
1/2 cup fresh chopped coriander
Pinch cayenne pepper
sea salt to taste

Method:

1. Combine all ingredients in a bowl and mix well. Season with salt to 
taste.