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1-1/2 pound lamb, trimmed, and cut into 1 inch cubes
2 tablespoons lemon juice
In a blender combine all the marinating ingredients to form marinade. In a large bowl mix lamb meat with the marinade. Marinate for at least 6 hours. Fire up a charcoal grill. Clean the grill surface thoroughly. Thread the marinated lamb cubes into skewers. Do not overcrowd the pieces. Grill the skewered lamb cubes, frequently turning and basting with melted butter until cooked medium-rare. Take off the grill and brush the cooked sekuwas with butter before serving. Arrange the sekuwas on the bed of rice pilaf and stir-fried vegetables. Sprinkle chopped green onions over the sekuwas. Chili-cilantro chutney makes an ideal condiment for the sekuwas.
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