Recipe:

1 3.5 pound Boneless leg of lamb, all fat and sinew trimmed, meat cut into 1 1/4 to 1 1/2 inch cubes

3/4 cup orange juice

1/2 cup olive oil

1/4 cup fresh lime juice

1/4 cup CHIEF Soy Sauce

1 tbsp CHIEF Oregano

1/2 tbsp CHIEF Chilli Powder

3 garlic cloves, minced

2 tsp grated lime peel

2 tsp CHIEF Ground Cumin

2 tsp CHIEF Ground Black Pepper

1 tsp CHIEF Salt

1 red onion, cut into 1 inch pieces

3 fresh chilies, seeded, cut into i inch pieces

6 12 inch metal skewers

Method:

• Place lamb cubes in large resealable plastic bag.

• Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.

• Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium rare.

• Place skewers on platter and serve