Lamb kebabs with chickpea and sweetcorn salsa

Ingredients

• 450g lean Lamb, leg or shoulder steaks, cut into 2.5cm/1inch cubes
• 1 large red onion, peeled and cut into small wedges
• 1 Lemon, cut into small wedges

For the Marinade

• salt and freshly milled black pepper
• 2 tbsp freshly chopped Coriander
• 4 tbsp olive or sunflower oil
• 2 cloves Garlic, peeled and crushed
• salt and freshly milled black pepper

For the chickpea and sweetcorn salsa

• 1 X 410g can of Chickpeas
• 1 clove Garlic, peeled and finely chopped
• 1 small red pepper, deseeded and finely chopped
• 75g Sweetcorn, kernels
• Small bunch of freshly chopped Parsley
• 2 tbsp Olive oil
• 1/2 tsp ground Cumin seeds
• 2 tsp lemon juice
• Salt, and freshly ground pepper