Recipe:

• 1 lb. Lamb Shoulder, in 1'' cubes
• 2 tsp. chopped Fresh Parsley
• 1 clove garlic, crushed
• 1 tsp. Turmeric
• 1 tblsp. ground Coriander
• 1 tsp. Chili Powder
• Juice of 1 lemon

1. Divide cubed lamb into 4 servings and thread onto wooden skewers before placing in a shallow bowl.
2. Mix together all other ingredients to form a marinade.
3. Spoon the marinade over the meat, cover and let sit in the fridge for 4 hours.
4. Cook for 10-15 minutes on a preheated barbecue or grill, turning frequently and brushing with the spare marinade.