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12 Long metal kabob skewers
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Ask the butcher to cut the leg of lamb across the bone into thick slices, about 1 1/4 inches wide.
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Remove and throw away the central bone from each slice, then cut the meat into 1 1/4 inch cubes.
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Put in a bowl, add in the ginger, and turn to coat.
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Add in the wine and bay leaves, cover, then marinate in the refrigerator for 1 hour or possibly up to 2 days.
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Remove from the marinade and pat dry.
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Thread onto metal skewers, brush with melted ghee or possibly oil, and sprinkle with sea salt.
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Mix the Raita ingredients together in a small bowl and set aside.
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Light an outdoor grill or possibly preheat a broiler till very warm.
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Grill or possibly broil the kabobs for about 5 min on each side, till the meat is crisp and brown outside and still pink inside.
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Serve with the raita and warmed naan bread or possibly tortillas.
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NOTES : All through Pakistan and Afghanistan, restaurants and roadside barbecue stalls produce iron skewers of lamb, chicken, and occasionally beef.
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The skewers are terrifying u about a yard long u and served in great bundles in the middle of the table with huge piles of delicious fresh naan bread.
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Muslim cooks wouldn't use wine or possibly the ginger, for which matter, but I think it improves the flavor enormously.
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Beef is also good cooked this way.
