LAMB: The aioli gives a spicy zing to the lamb kebabs.

LAMB KEBABS WITH CHILLI AIOLI:



3 ½ to 4 lbs. leg of lamb, boned and cubed

marinade:

½ cup olive oil
½ cup lemon juice
2 cloves garlic, crushed
1 tsp. freshly ground black pepper
1 tbsp. fresh oregano, chopped
1 tbsp. Dijon mustard

salt


chilli aioli:

2-3 small red chillies, seeded
3 cloves garlic
½ tsp. ground black pepper
3 egg yolks
2 tbsp. lemon juice
¾ cup olive oil



Mix marinating ingredients together and add into the lamb cubes in a large glass bowl. Toss and mix well to coat the meat thoroughly with the marinade. Cover and refrigerate for at least 3 hours. Soak 12 bamboo skewers in cold water for 1 hour to prevent scorching.

To make the aioli: Puree garlic and chillies in a food processor with steel blade attached for 30 seconds. Add egg yolks, pepper and 2 tsp. lemon juice. With motor running, slowly pour in olive oil in a steady stream through the feed tube. Continue to process with on/off pulses until sauce thickens. Add the remaining lemon juice and season with salt to taste.

Drain the lamb, reserving marinade. Season meat with salt to taste; then thread them onto skewers. Cook on preheated barbeque grill until well browned, brushing with marinade occasionally.

Serve aioli with the grilled meat.