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Cut meat into 2.5 cm cubes. Toss with onion and rosemary. In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir into lamb. Cover and refrigerate at least four hours, preferably overnight. Drain burghul. Mix with other ingredients. Chill until needed. Thread lamb pieces onto skewers - which have been soaked in water to prevent them burning - alternating with vegetables. Baste with marinade and grill or barbecue - taking care not to overcook the meat. Serve with Tabbouleh salad and flat pitta bread. Serve with Hazelnut Cream Dressing. Leftover potential: Poor. Per serving: 151 Calories (kcal); 14g Total Fat; (79% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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