LAMB KEBABS WITH PLUM SAUCE

Preparation Method :

• Remove any fat and skin from the lamb and cut into bite-size cubes. Drain the plums, reserving the syrup. Remove the stones (pits) and rub through a sieve or puree in a blender.
• Combine the plums and syrup with the remaining marinade ingredients. Pour over the lamb, cover and leave in the refrigerator overnight.
• Thread the meat on skewers and season lightly with salt and freshly ground pepper to taste. Grill (broil) on an oiled rack under a preheated grill (broiler) at high heat for about 10 minutes, or until well browned but still springy when pressed.
• Turn during the cooking time and baste several times with marinade.
• When the meat is almost cooked, boil the remaining marinade in a small pan, uncovered, until it is reduced to the consistency of thin gravy, then pour into serving bowl.
• Serve the kebabs with plain boiled rice or in pitta bread with salad.