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Kebabs with lemon balm marinade
Submitted by Jeannine Vannais
1-2 pounds lamb or beed cubes
1 large onion, cut into large chunks
2 cups lemon balm leaves

Marinade:
2 ounces wine vinegar
1 teaspoon coriander, ground
1 teaspoon cumin, ground
1/2 teaspoon chili pwdr
1 teaspoon tumeric
2 Tablespoon brown sugar
1 Tablespoon mango chutney
2 Bay leaves
2 chilis, optional
salt & pepper

Layer lamb or beef cubes and onion chunks in a casserole. Cover with the lemon balm leaves. Pour the marinade over and let sit overnight in fridge. When ready to cook, drain the meat and onions from the marinade. Boil the marinade and allow it to thicken into a sauce. Alternate the lamb or beef and onions on skewers and either grill or broil until desired done-ness, turning every few minutes. If using wooden skewers, soak in water for about half an hour before using. Serve with rice and the thickened sauce.