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2 Servings

Ingredients:
500 g fillets of lamb tenderloin
2 medium onions
1 cup olive oil
salt and pepper

Directions:
Trim off all fat so that long eye of the fillet remains. Cut into three or four wedges. With the hand, press each wedge firmly on a wet board to flatten slightly, then holding the meat firmly in the palm of your hand, slice the meat horizontally with a knife but not thru completely.

Marinade the lamb in olive oil, grated onion, salt and pepper - leave it over night.

Straighten out the meat to a long fillet, beat lightly with the blunt edge of a skewer through the length of each one.

Grill the kebabs on both sides until cooked. Slide the cooked kebab off the skewer and serve with white rice

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© "I have never been able to appreciate 'shock' as applied to killing big game. It seems to me that you cannot kill an elephant weighing six tons by ´shock´unless you advocate the use of a field gun." - W.D.M. Bell: Wanderings of an Elephant Hunter.