Lamb kebabs marinated in onion juice and cumin
- Trim any fat and sinew off the lamb and place in a glass or stainless-steel bowl.
- Roughly dice the onions and put into a processor. Pulse until finely chopped. Remove the processor bowl from its stand, then remove the blade. Sprinkle salt over the onion, stir and leave for 20 minutes until the onion weeps.
- Tip the onion and juice into a sieve placed over the lamb. Press down on the onion to extract as much juice as possible. Discard the residue.
- Add the cumin and pepper to the lamb, mix well and refrigerate for 1-2 hours before threading onto skewers. Grill on a very hot barbecue until browned on the outside and still pink within.