Lamb Shish Kebabs with Spicy Pilau Rice

Serves 4

Ingredients:

Method:

Soak bamboo skewers in water for 10 minutes or so, so they won't burn when placed under the grill. Cut lamb into 5 cm cubes. Mix together tomato sauce, soy sauce, sherry and spices, for marinade.

Thread lamb chunks onto skewers, putting only put three or four chunks on each skewer as a) too many will slow down cooking time and the stuff will stew and b) you need to leave enough space on the end of the skewer to pick it up by whilst cooking and eating.

Place skewers on a big dinner plate or platter. Pour marinade over. Marinade for an hour at least - longer (eg, overnight) if you have the time. Turn skewers occasionally to make sure marinade is dispersed evenly.

Heat grill or barbecue. You want it hot enough so it cooks quickly rather than stewing, but is not incendiary. Lightly oil an oven tray or hot plate.

Drain as much marinade as possible off meat - if the lamb is too "wet" it will stew rather than grill. Place skewers on oven tray and slide under grill. Cook for 15 minutes or so, turning occasionally until nice and browned on the outside, but still moist and tender inside. Brush occasionally with leftover marinade. Cooking time will depend on the size of the lamb chunks and heat of grill.

Serve hot placed over a bed of Spicy Pilau Rice with a Middle Eastern Tomato and Onion Salad on the side.