For the sauce:
½ glass water
For the kekabs:
300 gr. breast or rib of lamb
For the sauce: Mix the grapefruit sauce with salt and water.
For the kebabs: Clean the shallots and cut in half but do not peel. Cut the meat into small pieces and season with salt and pepper. Skewer the onions and pieces of meat alternately onto a stick. Grill over oak charcoal until cooked on both sides.
Remove the meat and the shallots from the sticks and transfer to a casserole dish. Pour over the grapefruit sauce and salted water to cover. Cover with a lid and simmer very gently for 5-10 min. until the shallots are soft.
Serve in the casserole with thin slices of bread.