Ingredients

250 g lamb strips, cut 8 – 10 cm lengths
125 g cherry tomatoes
6 pickling onions
6 bay leaves or lemon leaves
6 wooden skewers

Marinade

45 ml (3 Tbsp) olive oil
1 small onion, finely chopped
2 clove garlic, crushed
15 ml (1 Tbsp) chopped root ginger, chopped
125 ml (¹/2 cup) sweet chilli sweet sauce
15 ml (1 Tbsp) light brown sugar
30 ml (2 Tbsp) lemon juice

Method

Thread the lamb strips, concertina style, alternately with tomatoes, onions and bay leaves onto wooden skewers.
Marinade: Heat oil in a large heavy-based saucepan. Sauté onion, garlic and ginger for a about two minutes until soft. Add remaining ingredients, simmer for a few minutes and pour over skewers. Cover and marinate for about 2 hours outside or 6 hours in refrigerator.
Remove the skewers from the marinade and place over moderate coals or under oven grill for 10 – 12 minutes, turning and brushing occasionally with the marinade until done.

Variation

Substitute onions with mushrooms, pineapple or any other vegetables of choice.