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Ingredients
  • subheading: For the Marinade:
  • 1 large onion
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste (optional) (replace with tomato paste if you prefer)
  • 120 ml semi-skimmed or full-fat milk (½ cup)
  • 100 ml olive oil (6 to 7 tbsp)
  • 1 teaspoon flaked chili (adjust to your taste)
  • 1 teaspoon freshly ground black pepper
  • ½ tablespoon salt
  • subheading: For the Lamb Shish:
  • 800 g lamb (shoulder, leg or neck fillet) (cut in 4 to 5 cm cubes)
  • 1 bell pepper (or 4 Turkish green chilies)
  • 1 red onion
  • 2 medium tomatoes (or 8 cherry tomatoes)
Steps
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