Wash the meat and dry with a cloth.
Prick all over with a sharp knife and cut into 1 � -inch cubes.
Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or
food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
Put the meat into a bowl and add the liquidised ingredients.
Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the
refrigerator).
Preheat grill to high
Line the grill pan with a piece of aluminium foil (this will reflect heat and
also keep your grill pan clean).
Thread meat onto skewers leaving about �-inch gap between each piece.
Mix any remaining marinade with the oil and keep aside.
Place the skewers on the prepared grill and pan and grill the kababs for 2-3
minutes.
Turn the skewers over and grill for a further 2-3 minutes.
Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill
for 6-8 minutes.
Turn the skewers over and brush the kababs with the remaining oil/marinade
mixture. Grill for a further 6-8 minutes.
