Lamb fillet, trimmed and cut into 25mm cubes
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tbsp Lemon Juice
2 tbsp Grated Orange Rind
1 Spring onion, chopped
1/4 tsp Ground Cinnamon
1/2 tsp Ground Cloves
Combine the marinade ingredients in a shallow dish.
Add the lamb. Cover and refrigerate for 4 to 6 hours.
Drain the lamb and reserve marinade. Pour reserved marinade into a small saucepan. Bring to the boil for 1 minute.
Arrange the lamb on skewers. Cook the lamb over direct/medium heat, for about 5 minutes each side, basting with the reserved marinade once during cooking.