first posted May 2011 Terrordales BBQ Lamb Kebabs. . As is well known the Australian male only cooks when there is a BBQ involved. Here is one we tried out a couple of weeks ago (before the temperature dropped to 60* outside Ingredients for Four People Allow about 1 and half lbs to 2 lbs of good lean meat - we use leg meat - but any lean meat will do - cut into 1"/2.5 cm cubes Take one medium onion, cut it in two and remove the layers one at a time, cut each layer into 1"/2.5cm squares 8 x 8 "/20cm wooden BBq skewers - soaked in water if used over an open fire For the Marinade •4 tbs. Good quality olive oil. •2 Plump cloves of garlic - bashed and chopped. •2 tsps. toasted cumin seeds - ground. •2 dried red chillies crushed. •6 Sprigs of tender fresh rosemary, chopped. •1 tbs. Honey. • Juice of 1/2 a lemon. •Salt and freshly ground black pepper. Cooking & serving 1.Put all the marinade ingredients in a large shallow dish. 2.Add the cubed lamb and marinate for at least an hour, the longer the better, turning two or three times. 3.Thread the lamb onto the bbq skewers - you should get about four pieces on each skewer. 4.Alternate each chunk of lamb with a square of onion 5.Grill the lamb until browned and crispy on the outside and still pink and moist inside. 6. Arrange the kebabs on a warm Large Serving Plate and garnish with some fresh salad or serve on a bed of rice. You can even marinate the lamb well in advance at home (just keep it in an airtight container) and don't make your heat too fierce - the flavours are quite subtle.