1 leg of lamb or beef or chicken
1 lg. garlic clove
2 tsp. salt
1 1/2 tsp. finely grated fresh ginger root
1 tsp. ground turmeric or saffron
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. crushed dried curry leaves
1 tsp. crushed oregano leaves
1 tbsp. light soy sauce
1 tbsp. sesame oil
2 tbsp. peanut oil
1 tbsp. lemon juice
4 lemons, diced
2 lg. bell peppers, diced

Trim excess fat, cut meat into 1-inch cubes and put into large bowl. Crush garlic with salt and combine remaining ingredients. Mix well. Pour over meat and stir thoroughly making sure each piece is covered with the spice mixture. Cover bowl and refrigerate for 3 hours minimum, or 4 days maximum.

Thread 4-5 pieces of meat and diced bell peppers on each skewer. Cook over a hot grill allowing about 5 minutes on each side. When properly golden brown, rub lemon juice on meat and serve hot with rice or bread. Serves 6-8.