This is a wonderful marinade for lamb or chicken kebabs. Lamb backstrap cut into pieces or lamb ribs can be used. It is best to leave the meat in the marinade for several hours before threading onto skewers.
2 brown onions, minced
1 garlic clove, crushed
1 tsp ginger powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp ground black pepper
2 tsp salt
2 tbsp plain yoghurt
1 tsp tomato paste
2 tsp oilive oil
Grated peel from 1 orange
1 birdseye chilli chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut meat into even sized pieces and place in bowl.
Mix all marinade ingredients together and rub over meat pieces. Leave to marinate for 24 hours.
If marinating on one day, add a quarter of a peeled kiwi fruit crushed into the marinade to hasten the process.
When ready to barbeque, thread the meat onto skewers.